|
Classic
Cook Books
< last page | next page >
page 38
This sauce is very excellent for game or broiled cutlets.
STEWED MUSHROOMS.
When mushrooms are old, pour boiling water over them; if they are young, it is
unnecessary to do so; let them lie a few minutes in cold spring-water, then rub
the skins off with clean, coarse napkin. Cut them up in fine pieces, put them in
a saucepan with a small quantity of water--barely cover them--add some butter,
pepper, salt, and let them boil about six minutes; thicken them with cream.
Toast a slice of bread very neatly, and lay it in a dish, and pour the mushrooms
over it. This is a very cheap dish, and very easy to prepare.
QUINTESSENCE OF MUSHROOMS.
Sprinkle a little salt over your mushrooms, let them remain three hours; then
mash them well, and let them lie till the next day, then strain off the liquor
that will flow from them, put it in a saucepan, and boil it down to half its
original quantity. It is best without spice.
SORREL SAUCE.
Wash some fresh bunches of sorrel, put it in a stewpan, that will just hold it,
with a bit of butter the size of an egg, cover it, set it over the fire for
< last page | next page >
Classic
Cook Books
|
