Garnish of Mushrooms in Espagnole Sauce

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

main ingredients

the mushrooms as directed in the foregoing recipe ↝ Mushrooms, raw [Other vegetables and combinations]
sufficient finished Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
the essence of the mushrooms, cleared from the butter, and reduced ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (5)

Prepare the mushrooms as directed in the foregoing recipe.
Drain them on a napkin.
Place them in a stewpan or bain-marie.
Add sufficient finished Espagnole sauce, according to the quantity required.
Add the essence of the mushrooms, cleared from the butter, and reduced.

Original Text

GARNISH OF MUSHROOMS IN ESPAGNOLE SAUCE.
PREPARE the mushrooms as directed in the foregoing recipe, drain them on a napkin, and place them in a stewpan or bain-marie, with sufficient finished Espagnole sauce, according to the quantity required, adding the essence of the mushrooms, cleared from the butter, and reduced. This sauce is appropriate for every kind of brown entrée.

Notes

—