American
Brown Mushroom Sauce II
A historical side recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 can Mushrooms
- ¼ cup Butter
- ½ tablespoon Lemon Juice
- ¼ cup Flour
- 2 cups Consommé Or Brown Stock
- As needed Salt and Pepper
Make it
Method
- 1
Drain and rinse mushrooms and chop finely one-half of same. Cook five minutes with butter and lemon juice; drain; brown the butter, add flour, and when well browned, add gradually Consommé.
- 2
Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices, and cook two minutes. Season with salt and pepper. Use fresh mushrooms in place of canned ones when possible.
Source & rights
Where this recipe comes from
Brown Mushroom Sauce II, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.