Mushrooms Sautes a la Creme

Ingredients

• a pound of fine, fresh mushrooms
• an ounce of good butter
• a pinch of salt
• half a pinch of pepper
• two tablespoonfuls of velouté sauce
• half a cupful of sweet cream
• six heart-shaped bread croutons

Method

1. 1

   Prepare mushrooms as above, cut large ones in two.

2. 2

   Place in a sautoire with butter, season with salt and pepper, cover, and cook on moderate fire for six minutes.

3. 3

   Add veloute sauce and cream, cook for four minutes, and serve in a hot dish with croutons around it.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 233. The excerpt below is the record exactly as published.

Mushrooms Sautes a la Creme. — Prepare a pound of fine, fresh mushrooms exactly the same as above (No. 914), and if very large cut them in two. Place them in a sautoire with an ounce of good butter. Season with a pinch of salt and half a pinch of pepper, then put the lid on, and cook on a moderate fire for six minutes; then add two tablespoonfuls of velout6 sauce (No. 152), and half a cupful of sweet cream. Cook again for four minutes, and serve them in a very hot dish with six heart-shaped bread croutons

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