Mushroom Sauce No. 2

Ingredients

• 1/2 pint of well-cleaned fresh mushrooms
• 2 ounces of butter
• 1 tablespoonful flour
• 1 pint boiling water
• 1/8 teaspoonful beef extract
• season with salt and pepper
• 1/2 tablespoonful lemon juice

Method

1. 1

   Chop mushrooms; put them in a small saucepan with butter; let them simmer for 10 minutes; dust with flour; add boiling water with beef extract; season with salt and pepper; boil for 5 minutes; add lemon juice, and serve.

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, and serve with broiled beefsteak. Mushroom Sauce^ No. 2. — Chop fine Vt pint of well-cleaned fresh mushrooms ; put them in a small saucepan with 2 ounces of batter; let them simmer 10 minutes; dust over 1 tablespoonfal flour ; add 1 pint boiling water, with Yg teaspoonful beef extract ; season with salt and pepper ; boil 5 minutes, add Yt tablespoonfal lemon juice, and serve. German Cherry Sauce. — Wash Yt pound dried sour cherries ; place them in a saucepan ; cover with 1 quart of cold water ; add a small piece of cinnamon, the thin peel of Yt lemon, a thin slice of stale bread, and boil slowly 1 hour ; then press it through a sieve into a clean saucepan ; add Yt pii^t of red wine, 3 Yt tablespoonf uls sugar ; return the saucepan to the fire and reduce by boiling to ly^ pint ; add Yt cupful preserved cherries, and serve with game. English Gooseberry Sauce.— Clean and wash Yt V^^^ <>' gooseberries, place them in a saucepan, cover with boiling water, aook 3 minutes; drain off the water and press the gooseberries SAUCEa 97 through a sieve ; add them to Vt pii^t of batter sattoe ; Berre with boiled fish. Cumberland Sauce. — Pare off very thin the peel from a green orange, cut it into fine strips like straws (julienne) ; place them in a small saucepan ; cover with boiling water and cook 15 minutes, changing the water 3 times during that time ; then drain in a sieve, add slowly to Yt cup of currant jelly Ys pint Bordeaux wine, the juice of the peeled orange, and the fine-cut and boiled peel ; also 1 teaspoonful English mixed mustard and Y4 teaspoonful Cayenne pepper ; serve with game. Sauce h la Polltaine. — Pour Yt piz^t Port or Madeira wine in a saucepan ; add 1 fine-chopped white onion, 1 ounce fine-cut lean ham, 6 coarsely crushed black peppers, 1 bay leaf, 1 Made of mace, a small sprig of thyme, 2 sprigs of parsley ; cover and boil till reduced to one half ; then strain through a napkin, and add 1 teaspoonful sugar. Place in a small saucepan 1 tablespoonfnl butter, add 1 table- spoonful flour, stir and cook a few minutes ; then add 1 Yt cup boiling water, 1 teaspoonful beef extract, Yf teaspoonful salt, Yt cupful canned tomatoes, and a small bouquet; cook 10 minutes; then strain; add the above wine essence; season with 1 tablespoonfnl anchovy butter, a little Cayenne pepper, and serve. Sauce k la Financldre. — Melt 1 ounce butter in a small sauce- pan ; add 1 fine-chopped onion, 1 ounce fine-cut bam, 3 chopped mushrooms, 2 cloves, 6 coarsely pounded peppers, 1 blade of mace ; cook 5 minutes ; then add Yt P^^^ Bhine wine ; cover and cook till reduced to one third. Melt in another saucepan 1 tablespoonfnl but- ter ; add 1 tablespoonfnl flour ; stir and cook 2 minutes ; add lYt cup of boiling water, 1 teaspoonful beef extract, Yt teaspoonful salt, and a small bouquet; cook 10 minutes; add the above wine preparation, cook 3 minutes ; then strain ; boil 2 tablespoonfnls fine-sliced truffles for 10 minutes in a little wine, then add it to the sauce and serve. Madeira Sauce. — Place a small saucepan with 1 tablespoonfnl butter over the fire ; add 1 tablespoonfnl fine- cut onion, the same of 98 SAUCEa raw ham and carrotg, 1 sprig of thyme, 1 hay leaf, 6 whole peppers, 2 cloyes, 2 parsley roots, and a little celery ; cook 6 minutes ; then add 1 tablespoonful flour, cook a few minutes; add ly^ cup of boiling water, 1 teaspoonful beef extract

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