Sauce for Quenelles

Ingredients

• One can of champignons chopped fine
• 1 pint of cream
• 1 kitchen spoon of butter
• 1 tablespoon of flour
• cayenne pepper and salt

Method

1. 1

   Put champignons on in their liquor.

2. 2

   Cook about 0.5 hour, then add cream, flour, and butter, well blended.

3. 3

   Boil about 5 minutes.

4. 4

   Serve hot over quenelles.

5. 5

   One small can of chopped truffles can be added to same before cooking.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 107. The excerpt below is the record exactly as published.

Sauce for Quenelles. One can of champignons chopped fine, 1 pint of cream, 1 kitchen spoon of butter, 1 tablespoon of flour, cayenne pepper and salt

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