Mushroom Sauce
From La cuisine creole, 1885
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 18. The excerpt below is the record exactly as published.
MUSHROOM SAUCE. Peel and wash the mushrooms, eut them in small pièces, and put them in a saucepan; cover them with water, and let them boil soft ; then stir in butter, mixed in flour, until it is thick enough to form a nice sauce; add pepper and sait
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