Garnish of Mushrooms in Allemande Sauce

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 5 min Total: 5 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Clean and turn a pottle of mushrooms.
  2. Put the mushrooms into a small stewpan with an ounce of butter, a little salt, the juice of a lemon, and about two tablespoonfuls of water.
  3. Boil them quickly on the fire for five minutes.
  4. Drain the mushrooms.
  5. Put the drained mushrooms into a bain-marie containing a large ragout-spoonful of Allemande sauce.
  6. Reduce the liquor the mushrooms were boiled in.
  7. Add the reduced liquor to the mushrooms.
Original Text
GARNISH OF MUSHROOMS IN ALLEMANDE SAUCE. CLEAN and turn a pottle of mushrooms, put them into a small stewpan with an ounce of butter, a little salt, the juice of a lemon, and about two tablespoonfuls of water; boil them quickly on the fire for five minutes, drain the mushrooms, and put them into a bain-marie containing a large ragout-spoonful of Allemande sauce; reduce the liquor the mushrooms were boiled in, and add it to the mushrooms. This garnish is proper for all white entrées, and especially for entrées of game or fowl à la Dauphine or à la Villeroy.
Notes
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