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Susan Gilbert cookbook, 1848-1887
Page 37
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Mushroom Sauce for boiled White Fowls Take 1/2 pint of cream, 1/4 lb of butter, stir them to gether one way, till it is thick, then add a spoonsful of Mushroom pickles - pickle Mushroom or fresh if you have them. Garnish only with lemon Mrs G - Mushroom sauce for White Fowls of all sorts Take 1 quart of fresh Mushrooms, well cleaned and washed, cut them in two, put them in a stew-pan with a little butter, a blade of Mace and a little salt, stir it gently for 1/2 an hour then add 1 pint of cream, and the yolks of 2 eggs beat well, and keep stirring it till it boils up, then squeeze in half a lemon or in a dish with a piece of French Bred first buttered and then toasted brown, just dip it in boiling water put it in a Dish and then Mushrooms over. Mrs G-
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Mushroom Sauce for boiled White Fowls Take 1/2 pint of cream, 1/4 lb of butter, stir them to gether one way, till it is thick, then add a spoonsful of Mushroom pickles - pickle Mushroom or fresh if you have them. Garnish only with lemon Mrs G - Mushroom sauce for White Fowls of all sorts Take 1 quart of fresh Mushrooms, well cleaned and washed, cut them in two, put them in a stew-pan with a little butter, a blade of Mace and a little salt, stir it gently for 1/2 an hour then add 1 pint of cream, and the yolks of 2 eggs beat well, and keep stirring it till it boils up, then squeeze in half a lemon or in a dish with a piece of French Bred first buttered and then toasted brown, just dip it in boiling water put it in a Dish and then Mushrooms over. Mrs G-
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