White Mushroom Sauce

Ingredients

• Use small white ones
• a little butter
• salt
• pepper
• juice of lemon
• a gill of white sauce
• four tablespoonfuls of broth
• milk, or water

Method

1. 1

   Cut the dark part out and remove the stalk from the mushrooms.

2. 2

   Wash in several waters, then put in a stewpan with butter, salt, pepper, and lemon juice.

3. 3

   Saute for a few minutes, add white sauce and broth, boil, and serve under any white meat.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 95. The excerpt below is the record exactly as published.

White Mushroom Sauce. Use small white ones; cut the dark part out and remove the stalk, wash in several waters, put in a stewpan with a little butter, salt, pepper, juice of lemon, saute it for a few minutes, add a gill of white sauce, four tablespoonfuls of broth, milk, or water

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