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MUSHROOM SAUCE

(Sauces.) - (The Jewish Manual)







Take about a pint of fine young button mushrooms, let them stew gently
in a white veal gravy seasoned with salt, pepper, a blade of mace, and
if approved, the grated peel of half a lemon, it should be thickened
with flour and the yolk of an egg stirred in it, just before serving;
English cooks add cream to this sauce.

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No. 11. Mushroom Sauce

Ingredients: Velute sauce, essence of mushrooms, butter.
Mix two dessert-spoonsful of essence of mushrooms with a cupful of
Velute sauce (No. 2), reduce, keep on stirring, and just before
serving add an ounce of butter. This sauce can be made with
essence of truffle, or game, or shallot.

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CREAM MUSHROOM SAUCE

The white meat of one chicken
1/2 pint of soft white bread crumbs
1/2 cupful of milk
1 teaspoonful of salt
1 saltspoonful of white pepper
The whites of five eggs
Put the raw meat of the chicken twice through the meat chopper, then put
it in a mortar and pound it to a paste, or work it in a bowl with a wooden
spoon. Boil the bread and milk, stirring constantly; when this is cold, add
the salt, pepper and four tablespoonfuls of cream; work it gradually into
the chicken meat. This must be a perfectly smooth paste. Add the unbeaten
whites of two eggs; when they are thoroughly incorporated, fold in the well
beaten whites of the three eggs. Put at once into an oiled Charlotte mold
or into small timbale molds.
The molds may be garnished with mushrooms, or chopped truffles, or peas.
Stand them in a pan of hot water, cover with oiled paper and cook in the
oven, small molds twenty-five minutes, a large mold thirty-five. Serve hot,
with cream mushroom sauce.
This quantity in small molds should serve twelve people; in a large mold,
ten.

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Mushroom Sauce

Add one chopped onion and a teaspoonful of celery seed to one cup of dry
sugar, and then proceed as for ordinary browning. Strain and bottle. A
very good mixture under this name can be purchased at the grocers.

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4 Broiled Beef And Mushroom Sauce

Stew 1/2 a can of mushrooms in 1 oz. of butter, salt, and cayenne

pepper. Have ready mashed potatoes. Put them in a mound in the centre of

a hot dish; make a hole in the centre, pour in the mushrooms, lay

against the outside of the mound slices of cold roast beef.

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Mushroom Sauce

Ingredients: Velute sauce, essence of mushrooms, butter.



Mix two dessert-spoonsful of essence of mushrooms with a cupful of

Velute sauce (No. 2), reduce, keep on stirring, and just before serving

add an ounce of butter. This sauce can be made with essence of truffle,

or game, or shallot.

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Mushroom Sauce

Use the liquor from one can of mushrooms and enough water to make one

cupful. Chop the mushrooms, add one teaspoon of Armour's Extract of

Beef, and slightly thicken with flour blended with water. Cook six

minutes and serve with broiled steak.--GRACE M. SEARS.

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Mushroom Sauce

Mix a little flour with a good piece of butter; boil it up in some

cream, shaking the saucepan; then throw in some mushrooms with a little

salt and nutmeg: boil this up; or, if you like it better, put the

mushrooms in butter melted with a little veal gravy, some salt, and

grated nutmeg.









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