Another Mushroom Sauce

Ingredients

  • Mushrooms and sauce tournée each, ½ to whole pint: stewed till tender.
  • Cream, 4 to 8 tablespoonsful.

Method

Prepare from half to a whole pint of very small mushroom-buttons with great nicety, and throw them into an equal quantity of sauce tournée; when they are tender add a few spoonsful of rich cream, give the whole a boil, and serve it. Either of these sauces may be sent to table with boiled poultry, breast of veal, or veal-cutlets : the sauce tournée should be thickened rather more than usual when it is to be used in this receipt.

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