Mushroom Sauce with Crayfish

Ingredients

• two handfuls of mushroom trimmings
• two glasses of sauterne
• a pint of velouté sauce
• either crayfish or lobster butter
• button mushrooms
• soft roes of herrings
• a few whole truffles

Method

1. 1

   Extract from mushroom trimmings and sauterne, gradually add velouté sauce; reduce and strain.

2. 2

   Prepare a garnish with crayfish or prawns, button mushrooms, soft roes of herrings, and whole truffles.

3. 3

   Before serving, add crayfish or lobster butter over the garnish and serve on a border of forcemeat, masking with sauce and arranging hard-boiled egg halves around.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.

two handfuls of mushroom trimmings and two glasses of sauterne and gradually add to it a pint of velout^ sauce ; reduce all this and strain. Make a garnish composed of picked crayfish or prawns, button mushrooms, soft roes of herrings, and a few whole truffles ; when ready to serve, add either cray- fish or lobster butte

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