Mushroom Sauce

Clean and wash one quart of fresh mushrooms, cut them in two, and put them into a stew-pan, with a little salt, a blade of mace, and a little butter; stew them gently for half an hour, and then add half a pint of cream, and the yelks of two eggs beat very well--keep stirring it till it boils up.

Original Recipe

Clean and wash one quart of fresh mushrooms, cut them in two, and put them into a stew-pan, with a little salt, a blade of mace, and a little butter; stew them gently for half an hour, and then add half a pint of cream, and the yelks of two eggs beat very well--keep stirring it till it boils up. Put it over the fowls or turkies--or you may put it on a dish with a piece of fried bread first buttered--then toasted brown, and just dipped into boiling water. This is very good sauce for white fowls of all kinds.

Ingredients

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  • salt
  • butter

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Required Gear

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Saucepan

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Instructions

  1. 1

    Clean and wash one quart of fresh mushrooms, cut them in two, and put them into a stew-pan, with a little salt, a blade of mace, and a little butter; stew them gently for half an hour, and then add half a pint of cream, and the yelks of two eggs beat very well--keep stirring it till it boils up.

  2. 2

    Put it over the fowls or turkies--or you may put it on a dish with a piece of fried bread first buttered--then toasted brown, and just dipped into boiling water.

  3. 3

    This is very good sauce for white fowls of all kinds.

Sources & Citations

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Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)