Mrs Beetons Sauces Revisited
White Mushroom Sauce
(to serve with Boiled Fowls, Cutlets, etc.)
285ml (½ pint) Béchamel Sauce
Rather more than 285ml (½ pint) Button Mushrooms
25g (1oz) Butter
¼ tsp Sugar
Lemon Juice and Water
Turn the mushrooms white by placing in lemon juice and water, having previously cut off the stalks and wiped them perfectly free from grit.
Chop and put in a saucepan with the butter.
When the mushrooms are softened, add the béchamel sauce and simmer for about 5 minutes.
They should not boil longer than necessary, as they would lose their colour and flavour.
Rub the whole through a tammy and serve very hot.
After this, it should be warmed in a bain marie.
Time: Altogether, ¼ hour.
Average cost: 1s.
Seasonable from August to October.
WHITE MUSHROOM SAUCE, to serve with Boiled Fowls, Cutlets, &c.
475. INGREDIENTS - Rather more than 1/2 pint of button mushrooms, lemon-juice and water, 1 oz. of butter, 1/2 pint of Béchamel, No. 367, 1/4 teaspoonful of pounded sugar.
Mode - Turn the mushrooms white by putting them into lemon-juice and water, having previously cut off the stalks and wiped them perfectly free from grit. Chop them, and put them in a stewpan with the butter. When the mushrooms are softened, add the Béchamel, and simmer for about 5 minutes; should they, however, not be done enough, allow rather more time. They should not boil longer than necessary, as they would then lose their colour and flavour. Rub the whole through a tammy, and serve very hot. After this, it should be warmed in a bain marie.
Time - Altogether, 1/4 hour.
Average cost, 1s.
Seasonable from August to October.
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