Mushroom Sauce
From Soyer's standard cookery, 1912
Serves 4
Adjust based on intended use.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 35. The excerpt below is the record exactly as published.
Mushroom Sauce. If intended for poultry, add one-fifth pint of mushroom liquor and eight ounces of button-mushroom heads turned or chan- neled and cooked, to one pint of very stiff Allemande Sauce. If it be intended for fish, take one pint of fish veloute thick- ened With the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.