Pascaline Sauce

Ingredients

• a handful of mushrooms
• a piece of butter
• a glass of French white wine
• a small ladleful of white sauce
• a small bit of butter
• three yolks of eggs
• a tablespoonful of chopped and blanched parsley
• the juice of half a lemon

Method

1. 1

   Chop mushrooms finely and sauté in butter for 2-3 minutes.

2. 2

   Add white wine and simmer.

3. 3

   Then add white sauce and essence of chicken.

4. 4

   Remove from heat and mix in egg yolks and butter.

5. 5

   Heat gently before use, adding parsley and lemon juice just before serving.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 53. The excerpt below is the record exactly as published.

a handful of mushrooms very fine, and throw them into a small stewpan with a piece of butter. Stir them for two or three minutes. Add a glass of French white wine, and after allowing this to simmer for a little while add a small ladleful of white sauce and a little essence of chicken. Then take it off the stove, mix in a leason of three yolks of eggs, with a small bit of butter, and set it over the fire. Then pour into a bcLin-incLVic for use. Just before using the sauce add to it a tablespoonful of chopped and blanched parsley, and the juice of half a lemon

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