Mushroom Sauce

Ingredients

• the yolks of two eggs
• two tablespoonfuls of thick cream
• a table-spoonful of chopped parsley
• a dozen mushroom buttons
• a table-spoonful of lemon-juice
• a table-spoonful of water
• 1 oz. of butter

Method

1. 1

   Stir the sauce over the fire for a quarter of an hour.

2. 2

   Draw it away for a minute to cool slightly, then mix with the beaten yolks and cream.

3. 3

   Simmer until it thickens, but do not boil.

4. 4

   Add parsley, pepper, salt, and mushrooms.

5. 5

   Pour into a tureen, stir in reserved butter before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 389. The excerpt below is the record exactly as published.

the yolks of two eggs which have been beaten up with two table-spoonfuls of thick cream. Sim- mer the sauce again until it begins to thicken, but it must not boil. Add to it a table - spoonful of chopped parsley, a little pepper and salt, and a dozen mushroom buttons, and pour it into the tureen. Just before send- ing to table stir into it the little piece of butter which was reserved ; then serve immediately. To prepare the mushrooms, remove the stalks and peel them. Put them into a stewpan with a table-spoonful of lemon-juice and a table-spoonful of water. Shake them over the fire for a minute or two till they have absorbed the juice. Put 1 oz. of butter

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