WHITE MUSHROOM SAUCE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Cut off the stems closely from the mushrooms.
  2. Clean the mushrooms with a little salt and a bit of flannel.
  3. Throw the cleaned mushrooms into cold water, slightly salted, as they are done.
  4. Drain them well, or dry them in a soft cloth.
  5. Throw them into half a pint of boiling béchamel or white sauce.
  6. Simmer the mushrooms from ten to twenty minutes, or until they are quite tender.
  7. Dish the sauce.
  8. Properly season the sauce with salt, mace, and cayenne.
Original Text
WHITE MUSHROOM SAUCE. Cut off the stems closely from half a pint of small button mushrooms; clean them with a little salt and a bit of flannel, and throw them 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 béchamel (see page 108), or of white sauce made with very fresh milk, or thin cream, thickened with a tablespoonful of flour and 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. 123Mushrooms, 1/2 pint; white sauce, 1/2 pint; seasoning of salt, mace, and cayenne: 10 minutes.
Notes
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