Mushroom Sauce (Sauce aux Champignons) & la Villeroi
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 457. The excerpt below is the record exactly as published.
ushroom Sauce ( Sauce aux Champignons ) & la Villeroi Put a tablespoon butter in a saucepan; add one heaping table¬ spoon flour and one and a half cups hot milk; beat the sauce until nice and creamy; add two tablespoons essence of mushrooms, two tablespoons sherry, and (just before serving) four tablespoons cream. Serve with any kind of entrees. Onion Sauce ( Soubise ) Peel and wash a quart of Bermuda or white onions, chop and press through a sieve, put on stove; add a large tablespoon butter, pepper and salt to taste. When ready to serve, add one cup rich cream. Serve in the centre of different entrees, meats, and fish. Sage Sauce ( Sauce Sauge) a 1* Americaine Put a tablespoon butter in a saucepan, add one tablespoon flour, one and a half cups stock; flavor with vinegar, a few drops of Tarra¬ gona, and some onion juice. When boiling, add four tablespoons Rhine wine. Skim and add three tablespoons chopped sage. Sauce a la McAlpin Put a tablespoon butter in a saucepan; when melted add one heaping tablespoon flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.