Preparation info
    • Difficulty


Appears in

By Isabella Beeton

Published 1861

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  • ¾ lb. mushrooms
  • 2 oz. butter or margarine


Chop the mushrooms into small pieces and toss in the hot butter for a few minutes. Add ½ pt. of milk and cook gently for about 10 min. Blend the flour with the other ½ gill milk, add to the mushroom mixture. Season well and boil until smooth and thick. Stir as the mixture cools. If wished add