Another Mushroom Sauce

Preparation info
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By Eliza Acton

Published 1845

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


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, giv