Mushroom Sauce

Ingredients

• 1 pint of small mushrooms
• 1 pint of cream
• 1 kitchen spoon of butter
• % onion
• pepper and salt

Method

1. 1

   Remove stems and inside skin from mushrooms, add cream and cook slowly.

2. 2

   Add butter, onion, pepper, and salt; cook until consistency of cream.

3. 3

   Serve with steak, poultry, or fish.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 59. The excerpt below is the record exactly as published.

Mushroom Sauce. ' Mushroom sauce is made by adding 1 tablespoon lemon juice to 1 cup of cream sauce and % cup mushrooms finely chopped. Brown sauce may be used instead of white sauce. Cream Sauce. One pint of cream, 1 tablespoon butter, ^ teaspoon salt, 2 table- spoons sifted flour, a dash of cayenne pepper. Heat cream, then add butter and flour well blended and the seasoning. Serve with vegetables. This sauce is nice for croquettes by using % pint of chicken stock and V2 P^^ of cream. Sauce Julienne. To three-quarters of a cup of Mayonnaise, add % teaspoon each of finely chopped capers and parsley, 1 gherkin chopped fine, % can of tomatoes, strained and cooked until reduced to 2 table- spoons. Served with any kind of fried "fish. Creole Sauce. Two tablespoons of chopped onion, 2 tablespoons of green pepper chopped fine, 2 tablespoons of butter, 2 tomatoes, ^ cup of sliced mushrooms, 6 stoned olives, 1 1-3 cups of brown sauce, salt and pepper. Use sherry wine for seasoning. Cook onions and pepper with butter 5 minutes; add the tomatoes, mushrooms and olives; cook a few minutes and then add brown sauce. Bring to boiling point. Serve with boiled beefsteak. Drawn Butter Sauce. One-third cup of butter, 2 heaping tablespoons of fiour, 1^^ cups of hot water, salt and pepper. Melt half of butter, then add flour and seasoning, adding gradually the hot water. Boil 6 minutes, then add rest of butter. Cook a minute. Caper Sauce. Use recipe for drawn butter sauce, with % cup of capers add- ed. Serve with mutton and steaks. Brown Sauce. Two tablespoons of butter, ^ teaspoon onion juice, 3 table- spoons of flour, 1 cup of brown stock, % teaspoon of salt, % tea- spoon of pepper. Cook onion in butter until light brown; remove onion and stir butter until well brown. Add flour with the season- ing. Brown the flour, adding stock gradually. Chop % cup of mush- rooms and simmer for a few minutes in their liquor. Add the sauce when ready to serve. Celery Sauce. Boil 1 head of celery in cold water until tender, then press KEKTUCKY RECEIPT BOOK. 99 tjirough a sieve. Beat yolk of 1 egg and add to it strained juice of 1 lemon, the celery and 4 tablespoons gravy from fowl, salt and pep- per. Mix well and serve with meat or fowl. Cranberry Sauce. One quart of cranberries, 1 quart of sugar, 1 teacup cold water. Wash cranberries and put in saucepan with the water. After it boils 15 minutes, add sugar, and stir frequently; cook about 25 minutes. To mold cranberries, when done press through sieve into a- mold, that must be rinsed in cold water. Brown Sauce. Slice 1 onion and fry in butter until it changes color ; then add 1 pint of gravy from roast beef, 1 heaping teaspoon mustard, salt and pepper, and 1 tablespoon Worcestershire sauce may be added. Let sauce boil up once ; if too thick, thin with stock, pour through a fine sieve. Bouquet. One stalk celery, 4 stalks of parsley, 1 bay leaf, 3 cloves, % blade of mace, % sprig of thyme. Wrap all in the parsley, tie closely at end. Dry for winter use. Nut Sauce. Put 1 pint of cream in double boiler, when hot add 1 table- spoon of butter, 1 tablespoon flour well blended and ^ pound of chopped pecans. Use with croquettes or peppers. Chutney Sauce. Chop together very fine 6 green sour apples, 2 green peppers with seed removed, 2 onions, 1 coffee cup seeded raisins, 1 table- spoon mustard seed, 1 tablespoon of salt, 1 coffee cup of brown sugar ; simmer for half an hour, pour into small bottles and seal. Serve with meats or fowls. Mushroom Sauce. Remove the stems and inside skin from 1 pint of small mush- rooms; add 1 pint of cream and cook slowly; then 1 kitchen spoon of butter, % onion, pepper and salt

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