Mushroom Sauce
- Butter
- 1 heaping tablespoon of sifted flour
- 1 pint of hot stock, broth, or hot water
- 4 teaspoons of mushroom ketchup
- Juice of 1 lemon
Put a piece of butter the size of an egg in a saucepan with 1 heaping tablespoon of sifted flour. Soften the butter and mix thoroughly with the flour; then add 1 pint of hot stock, broth, or hot water; boil up and add 4 teaspoons of mushroom ketchup, and the juice of 1 lemon; beat an egg thoroughly and stir into the sauce; remove immediately from the fire to prevent curdling. This sauce is served with poultry and game.
Submitted by Oct 23, 2009
15 min
30 min
45 min