Brown Mushroom Sauce
Ingredients
- 3 tablespoons butter
- Few drops onion juice
- 3½ tablespoons flour
- 1 cup cream
- ½ lb. mushrooms
- 1 teaspoon beef extract
- Salt
- Paprika
Steps
- Melt butter, add onion juice, and cook until slightly browned; then add flour and continue the browning. Pour on, gradually, while stirring constantly, the cream. Clean mushrooms, peal caps, cut in slices lengthwise, and sauté in butter five minutes. Break stems in pieces, cover with cold water, and cook slowly until liquor is reduced to one-third cup; then strain. Dissolve beef extract in mushroom liquor. Add to sauce, and season with salt and paprika. Just before serving, add sautéd caps.
More recipes with butter, onion, flour, cream, mushrooms, beef or paprika
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.