White Mushroom Sauce
From Modern cookery, in all its branches, 1884
Serves 4
Ensure mushrooms are properly cleaned before cooking.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 132. The excerpt below is the record exactly as published.
White sauce, £ pint. WHITE MUSHROOM SAUCE. Cut off the stems closely from half a pint of small button musk- •ooms ; clean them with a little salt and a bit of flannel, and throw hem into cold water, slightly salted, as they are done ; drain them well, or dry them in a soft cloth, and throw them into half a pint of boiling bechamel (see page 108), or of white sauce made with very fresh milk, or thin cream, thickened with a tablespoonful of flour aud two ounces of butter. Simmer the mushrooms from ten to twenty minutes, or until they are quite tender, and dish the sauce, which should be properly seasoned with salt, mace, and cayenne. CHAP. V.] SAUCES, 123 Mushrooms, l pint ; white sauce, \ pint ; seasoning of salt, mace, and cayenne
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Cook this with the app: pantry check, scaling, and the assistant.