Dinner
Brown Mushroom Sauce II
The original 1910 method for Brown Mushroom Sauce II, presented as a faithful archival transcription.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 can mushrooms
- ¼ cup butter
- ½ tablespoon lemon juice
- ¼ cup flour
- 2 cups Consommé or Brown Stock
- Salt and pepper
Make it happen
Directions
- 1
Drain and rinse mushrooms and chop finely one-half of same. Cook five minutes with butter and lemon juice; drain; brown the butter, add flour, and when well browned, add gradually Consommé. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices, and cook two minutes. Season with salt and pepper. Use fresh mushrooms in place of canned ones when possible.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.