The Blue Grass Cook Book

page 131

      WHITE SAUCE
      FOR CREME DE VOLAILLE

  1 heaping teaspoon of flour,

  2 tablespoons of butter,

  1 pint of milk.

Parboil the mushrooms, either 1 1/2 or 2 1/2 cans, as you prefer, and add them
to the sauce a few minutes before you take it from the fire. Add a little white
pepper to the mushrooms.

      WINE SAUCE FOR MUTTON
V. C. G.

  1 tumbler of currant jelly,

  1 tumbler of tomato catsup,

  1 teacup of brown sugar,

  1 tumbler of wine,

  1 wineglass of brandy,

  1/2 pint of mutton gravy, from which the grease has been skimmed.

Thicken a little with flour.

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