Mushroom Sauce

Ingredients

• One forty-cent can of French mushrooms
• Two cupfuls of stock
• Two table-spoonfuls of flour
• Four table-spoonfuls of butter
• Salt and pepper to taste

Method

1. 1

   Heat the butter, and when hot, add the flour and stir until very brown.

2. 2

   Gradually add the stock, setting the pan back out of the fierce heat.

3. 3

   When these ingredients are well stirred together, boil up once, add the liquor from the mushrooms, and also the salt and pepper, and simmer gently for twenty minutes.

4. 4

   Skim off any oil that may rise to the top, add the mushrooms, simmer for five minutes more, pour the sauce over the beef, and serve at once.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 59. The excerpt below is the record exactly as published.

MUSHROOM SAUCE. One sees this dish at almost every dinner party. Many order it already cooked from the 7-eshiiiratetir, but his price is heavy, being usually ten dollars for ten persons. It may be bought from the butcher for one dollar a pound, and three pounds are quite sufficient when this dish is to be served as one course. The fillet is the under side of the loin of beef — the tenderloin. The skin and fat should be removed with a sharp knife, and also every shred of muscle and ligament. If the fillet is not then of a good, round shape, skewer it until it is so^ Lard the upper surface (see "Larding.") Dredge well with salt, pepper and flour, and place it without water in a small pan. Put in a hot oven for thirty min- 144 ^'-^^ PATTERN COOK-BOOK. utes, leaving* it the first ten minutes on the lower part of the oven, and then placing it on the grate for the re- mainder of the time. This is served with the following sauce. MUSHROOM SAUCE. One forty-cent can of French mushrooms. Two cupfuls of stock. Two table-spoonfuls of flour. Four table-spoonfuls of butter. Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.