nut-freeegg-freesoy-freefish-freeshellfish-free
Mushroom Sauce No. 1
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 65. The excerpt below is the record exactly as published.
Mushroom Sauce^ No. 1* — Melt 2 ounces butter in a sauce- pan ; add 1 tablespoonful flour, cook and stir 3 minutes ; add 1 pint boiling consomm6 or broth (and, if neither should be at hand, add to 1 pint of boiling water 1 teaspoonful beef extract) ; stir until smooth ; then add % can of mushrooms ; season with salt and pepper, and cook 15 minutes ; add last 1 tablespoonful lemon juice
Cook this with the app: pantry check, scaling, and the assistant.