Mushroom Sauce
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 23. The excerpt below is the record exactly as published.
MUSHROOM SAUCE. BY MRS. C. A. BERGEN. (Wife of Representative from New Jersey.) |AKE one tablespoonful of butter, melt it and stir into it while hot two tablespoonfuls of % flour, sifting it gradually, and stirring con- stantly till smooth. Pour in a glass of milk or milk and cream, and stir continually till it boils; then drain off the liquor from ajar of French mushrooms, and taking the mixture from the fire put in the mush- rooms, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.