713. Mushroom Sauce

Cut some mushrooms into pieces, press them in a cloth, and then mince them; do them up in a little melted butter, then add some good stock parsley, scallions," two cloves of garlic; skim and cook them over a moderate fire for half an hour, strain, take off the fat, and serve it very hot.

714. Mushroom White Sauce

Have ready some cream sauce rather thinner than usual, to this put a few small white mushrooms, reduce it to the proper consistence, it is then ready.

715. Brown And White Mushroom Sauce

Get a pottle of fresh mushrooms not opened, or coloured in the inside, cut off all the dirty ends, have two basins ready with a little water, salt, and the juice of two lemons; then pare or trim your mushrooms, putting the mushrooms in one water and the parings in the other; when all done put about two ounces of butter in a stewpan, take your mushrooms out of the water and put them into the other stewpan, cover them over, and let them stew for sometime; then put them by ready for use, then take out the parings after washing them well, and chop them very fine, then sweat them down in a little butter; when done put them in the larder until wanted. This comes in for Italian sauces, and various other things.

716. Mushroom Sauce A L'Espagnole

Put two ladlefuls of brown consomme, commonly called espagnole, into a stewpan with two ladlefuls of sauce tournee, and some mushrooms; reduce it over the fire to the thickness of the sauce you put in at first, then stir in a piece of butter, the juice of half a lemon, and a very small quantity of cayenne pepper.

Put two glasses of stock, shalots shred small, salt and pepper, into a saucepan, let them boil for half an hour, then add a tea-spoonful of mustard, stir it in well, and use it when required.