Brown Mushroom Sauce II

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 can mushrooms.
  • ¼ cup butter.
  • ½ tablespoon lemon juice.
  • ¼ cup flour.
  • 2 cups Consommé or Brown Stock.
  • Salt and pepper.


    Drain and rinse mushrooms and chop finely one-half of same. Cook five minutes with butter and lemon juice; drain, brown the butter, add flour, and when well browned, add gradually Consommé. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices, and cook two minutes. Season with salt and pepper.