Mushroom Sauce

Ingredients

• 1 quart stock (reserved from the Sweetbreads)
• ¼ teaspoon white pepper
• 1 teaspoon Ranch dressing
• 1 stalk celery, chopped
• ½ large onion, chopped
• 1 cup whipping cream
• ½ cup plus 2 tablespoons butter
• 2 tablespoons flour
• 2 cups coarsely chopped mushrooms
• ½ teaspoon salt
• 1 sprig parsley
• 1 bay leaf
• 1 sprig thyme
• 1 sprig basil

Method

1. 1

   In a large saucepan, bring the reserved stock to a boil.

2. 2

   Add celery, onion, bouquet garni, salt, pepper, Ranch dressing, and cream.

3. 3

   Simmer for 5 minutes.

4. 4

   Make a roux with butter and flour, stir into the sauce.

5. 5

   Sauté mushrooms in remaining butter until tender, then stir into the sauce and serve.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 33. The excerpt below is the record exactly as published.

MUSHROOM SAUCE 6 (3-ounce) clusters veal 6 (%-inch) slices firm sweetbreads white bread 6 peppercorns MUSHROOM SAUCE 2 tablespoons lemon juice (see next page) 1 cup fine cracker crumbs 6 sates toasted 1 cup flour Sane ial ¥ cupoil 3 tablespoons minced parsley 2 tablespoons paprika 2 eggs 1 (8-ounce) bottle chutney 1 cup milk 1. In a 6-quart saucepan, place the sweetbreads with the peppercorns and water to cover. Add the lemon juice and boil over medium-high heat 15 to 20 minutes, or until the sweetbreads turn white. Drain, reserving stock for the Mushroom Sauce. Let the sweetbreads cool until easy to handle, then clean out veins and membranes and discard. (continued next page) 91 nN OO — — N Ow LOWELL INN . Combine the crumbs and the flour. Coat the sweetbreads in this mixture. Heat the oil in a skillet. Over medium heat, pan-fry the sweetbreads approximately 2 minutes on each side, turning once. Remove and keep warm. . Lightly beat the eggs with the milk. Dip the bread slices in this wash. Fry three of the bread slices in the skillet approximately 1 minute on each side. Repeat with the remaining three slices. . Arrange the fried bread on a serving platter and set the sweet- breads on top. Pour the Mushroom Sauce over; sprinkle with the toasted almonds, parsley, and paprika. Add spoonfuls of the chutney for garnish. MUSHROOM SAUCE 1 quart stock (reserved %4 teaspoon white pepper from the Sweetbreads) 1 teaspoon Ranch dressing 1 stalkcelery, chopped (prepared) Y2 large onion, chopped 1 cup whipping cream Bouquet garni: Y2 cup plus 2 tablespoons 1 sprig parsley butter 1 bay leaf 2 tablespoons flour 1 sprig thyme 2 cups coarsely chopped 1 sprig basil mushrooms Y2 teaspoon salt

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