Mushroom Sauce
Origin: Paris, France
Source: Anonymous, 1846
Ingredients
- 1 pint fine young button mushrooms
- white veal gravy
- salt
- pepper
- 1 blade of mace
- 0.5 lemon peel, grated
- flour
- 1 egg yolk
- cream
Instructions
- Stew the mushrooms gently in white veal gravy seasoned with salt, pepper, a blade of mace, and if desired, the grated peel of half a lemon. Thicken the sauce with flour. Just before serving, stir in the yolk of an egg. If preferred in the English manner, add cream to the sauce.