A White Fricasee of Mushrooms

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Quart of fresh Mushrooms, make them clean, put them into a Sauce-pan with three Spoonfuls of Water, and three of Milk, a very little Salt, set them on a quick Fire, and let them boil up three times; then take them off, grate in a little Nutmeg, put in a little beaten Mace, halt a Pint of thick Cream, a Piece of butter rolled well in Flour; put it all together into the Sauce-pan, and Mushrooms all together, shake the Sauce-pan well all the time. When it is fine and thick, dish them up; be careful they donโ€™t curdle. You may stir the Sauce-pan carefully with a Spoon all the time.