Another Mushroom Sauce

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Prepare from half to a whole pint of very small mushroom-buttons with great nicety.
  2. Throw the prepared mushrooms into an equal quantity of sauce tournée.
  3. Stew until the mushrooms are tender.
  4. Add a few spoonsful of rich cream.
  5. Give the whole a boil.
  6. Serve.
Original Text
ANOTHER MUSHROOM SAUCE. Prepare from half to a whole pint of very small mushroom-buttons with great nicety, and throw them into an equal quantity of sauce tournée; when they are tender add a few spoonsful of rich cream, give the whole a boil, and serve it. Either of these sauces may be sent to table with boiled poultry, breast of veal, or veal cutlets: the sauce tournée should be thickened rather more than usual when it is to be used in this receipt. Mushrooms and sauce tournée each, 1/2 to whole pint: stewed till tender. Cream, 4 to 8 tablespoonsful.
Notes
—