Mushroom Sauce, No. 2

Ingredients

• a piece of butter the size of an egg
• a teaspoonful of flour
• a teacup of broth
• two tablespoonsful of chopped mushrooms
• a small white onion
• a little chopped parsley
• the yolks of two beaten eggs

Method

1. 1

   Melt butter in a saucepan, stir in flour, add broth, chopped mushrooms, and onion.

2. 2

   Simmer for ten minutes, then add yolks and parsley; boil and serve with roast lamb or game.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 56. The excerpt below is the record exactly as published.

Mushroom Sauce, Vo. 2. Put in a sauce-pan a piece of butter the size of an egg, melt it and stir in it a teaspoonful of flour, mix smooth, add a teacup of broth, two tablespoonsful of chopped mushrooms (peel and wash before you chop them) ; chop very fine a small white onion, drop it into cold water, and drain dry; stir it in the sauoe, sim- mer ten minutes, then add the yolks of two beaten eggs and a little chopped parsley

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