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Mushroom Sauce
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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 Delta Gamma cook book (1922), page 18. The excerpt below is the record exactly as published.
Mushroom Sauce 1 pint soup stock (white preferred) 1 can mushrooms Thicken with roux of one-half cup flour and two tablespoons butter. Season with salt and pepper
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