Purde of Mushroom Sauce
From Cookery and housekeeping, 1882
Serves 4
Use dark puree for white entrees.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 116. The excerpt below is the record exactly as published.
Purde of Mushroom Sauce. Take 2 lbs. of large mushrooms, of which the gills are turning from red to black, wash, drain, remove the stalk and skin, which will do for flavouring sauces. Put them in a stewpan with a little butter, and after a few minutes' slow cooking add some sauce to com- plete the cooking of the mushrooms ; this will take half an hour. Pass the whole through a tamis, and finish your puree with either cream or brown sauce
Cook this with the app: pantry check, scaling, and the assistant.