Monday, October 21, 2019

From Garden to Table - Vegetable Recipes from Mary Randolph 1762-1828 - Mushroom Sauce


CLEAN and wash one quart of fresh mushrooms, cut them in two, and put them into a stew-pan, with a little salt, a blade of mace, and a little butter; stew them gently for half an hour, and then add half a pint of cream, and the yelks of two eggs beat very well--keep stirring it till it boils up. Put it over the fowls or turkies--or you may put it on a dish with a piece of fried bread first buttered--then toasted brown, and just dipped into boiling water. This is very good sauce for white fowls of all kinds.
Ernst Haeckel (German physican, researcher, artist and philosopher 1834-1919)