The Blue Grass Cook Book

page 120

boiling, add 1 tablespoon of butter with a little flour to thicken the sauce.

Pour over Boudins and serve.

      CHAMPIGNON SAUCE FOR
      QUENELLES
E. D. P.

  2 cans of champignons,

  1 quart of clear soup,

  1 dessertspoon of flour,

  1 large spoon of butter,

  2 tablespoons of wine,

  Salt and cayenne pepper to taste.

Cut the champignons into small pieces and cook in their own liquor for 1/2 hour.
Let the clear soup come to a boil and add the champignons with the salt and
pepper. Rub flour and butter together and stir in the champignons until thick as
cream.

Heat the wine and pour in just before serving.

      CHESTNUT STUFFING FOR
      TURKEY
E. D. P.

  1 teacup of mashed sweet potatoes,

  1 teacup of mashed and boiled chestnuts,

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