Mushrooms à la Sabine

Name: Mushrooms à la Sabine
Ingredients: one-half pound mushrooms; two tablespoons butter; one and one-fourth cups brown sauce; two and one-half tablespoons butter; three tablespoons flour; one and one-fourth cups brown stock; three tablespoons grated cheese

From Chafing dish possibilities, 1898

Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 24. The excerpt below is the record exactly as published.

Mushrooms k la Sabine Prepare one-half pound mushrooms ; sprinkle with salt and pepper, dredge with flour, and cook with two tablespoons butter, three minutes. Make one and one-fourth cups brown sauce, using two and one-half tablespoons butter, three table- spoons flour, and one and one-fourth cups brown stock. Add sauce to mushrooms ; cook eight minutes, and sprinkle with three tablespoons grated cheese

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