Mushroom Sauce for Compote of Pigeons or Steak

Ingredients

• one pint of mushrooms
• two tablespoonfuls of butter
• two tablespoonfuls of sifted flour
• one-half cup of hot cream or milk
• Salt to taste
• Pepper to taste

Method

1. 1

   Peel and wash mushrooms, then boil until tender.

2. 2

   Roll butter into flour, add hot cream or milk, and season.

3. 3

   When thickened, add to mushrooms, boil up, and serve.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 81. The excerpt below is the record exactly as published.

MUSHROOM SAUCE FOR COMPOTE OF PIGEONS OR STEAK. Peel, pick and wash one pint of mushrooms and cut into small pieces. Cover with water and boil until ten- der. Roll two tablespoonfuls of butter into two table- spoonfuls of sifted flour and add one-half cup of hot cream or milk. Salt and pepper to taste. When the milk thickens add it to the mushrooms. Let it boil up and serve. MINT SAUCE— SERVE WITH SPRING LAMB. Wash carefully one cup of tender green spearmint. Chop it fine and crush into one-half cup of brown sugar. Let stand fifteen minutes, then add one cup of good vinegar and one saltspoonful of salt. Let stand one hour before serving. 172 The Complete Cook Book. TOMATO SAUCE— SERVE WITH STEAK OR ROAST BEEF. One grated cocoanut, one and one-half cups of boiling water. Strain through a cheese cloth and set aside un- til ready to skim. Squeeze seeds and water out of one quart of tomatoes and chop. Mix one tablespoonful of chopped green pepper and one-half teaspoonful of green ginger; add one tablespoonful of finely chopped celery and one tablespoonful of onion juice. Mix very care- fully with tomatoes. Over this put a teaspoonful of salt and a little red pepper. Pour this into a dish lined with lettuce leaves and pour over it the cocoanut cream which you skim off the water. Then squeeze a few drops of lemon over the top and serve. HOT MINT SAUCE. Boil one-half pint of vinegar until it is reduced one- half, then add one and one-half tablespoonfuls of brown sugar, one-half cup of water and a pinch of salt and two tablespoonfuls of finely chopped tender young spearmint. Bring to boiling point and serve. BECHAMEL SAUCE. Rub together one tablespoonful of butter with one tablespoonful of flour; stir in a saucepan until melted and smooth; then add slowly and beat well three- fourths pint of boiling milk; then two tablespoonfuls of mushroom liquor; salt and pepper to taste; add one bay leaf, one branch of celery, a very little thyme and one branch of parsley. Cook for fifteen minutes and rub through a fine sieve. SAUCE FOR ROAST BEEF. Brown one tablespoonful of butter and add to it o_ne tablespoonful of flour and brown together ; then add one and one-half teaspoonfuls of Worcestershire sauce, one can of mushrooms; salt and pepper to taste. Cook five or ten minutes and serve. The Complete Cook Book. 173 PIQUANT SAUCE. Beat to a paste one tablespoonful of chopped parsley, and with a wooden fork mash and mix with it slowly the yolks of three hard-boiled eggs, a saltspoonful of ground English mustard, and one teaspoonf ul of Worces- tershire sauce, one-half teaspoonful of onion juice and one grated clove of garlic. Stir and mix well, and then add two tablespoonf uls of sweet oil and the strained juice of only half a lemon. Season to taste with salt and pepper, and last of all add one cup of boiling stock. SAUCE BERNAISE— SERVE WITH BROILED STEAK. Yolks of four eggs, beaten very light; add one-quar- ter cup of hot water or stock, one-quarter cup of good olive oil and stir in a double boiler until it thickens. Into another saucepan put two tablespoonfuls of lemon juice or vinegar, one slice of garlic, one bay leaf and a pinch of red pepper and a little salt. When it reaches boiling point stir it into the other mixture until it is a thick jelly-like paste, then press it through a sieve and serve. CAPER SAUCE— SERVED WITH BOILED LAMB. Into a saucepan put one-half of a chopped onion, two whole peppers, one bay leaf, two tablespoonfuls of but- ter, rubbed with one of sifted flour, and three-quarters of a pint of white broth. Place on the stove, stirring it well and skimming the fat and cook for twenty minutes. Then add a pinch of nutmeg and salt to taste

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