Sauce Champignons, blanche
From The new century cookery book, 1901
Serves 4
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 new century cookery book (1901) by Charles Herman Senn, page 136. The excerpt below is the record exactly as published.
Sauce Champignons, blanche (white). — Boil together gill of bechamel sauce (No. 202) and the same quantity of veal stock (or other white stock), reduce to about half its original quantity. Skim well and add 8 to 10 preserved mushrooms (half -pint tin), cut into slices, 1 tablespoonful of mushroom liquor, and 1 dessertspoonful of lemon-juice, and about half a gill of Chablis or other white wine. Let the whole boil, season to taste, then add 1 tablespoonful of cream
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