Sauce aux Champignons

Name: Sauce aux Champignons
Ingredients: 4oz. of nicely wiped and broken up mushrooms; half a pint of good brown sauce; a tiny piece of butter; seasoning it to taste with lemon juice; seasoning it to taste with salt; seasoning it to taste with cayenne

From The "Queen" cookery books: Entrees, 1901

Excellent for cutlets and fillets of beef.

Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 99. The excerpt below is the record exactly as published.

Sauce aux Champignons. — Boil 4oz. or so of nicely wiped and broken up mushrooms in half a pint of good brown sauce for a few minutes, stirring it well, and serve as it is, plain or sieved, seasoning it to taste with lemon juice, salt, and cayenne, adding a tiny piece of butter

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