Preparation info
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By F. Marian McNeill

Published 2015

  • About


  • chicken or fowl
  • mushrooms
  • flour
  • butter or bacon fat
  • parsley


Measure one and a half to two cups of the minced white meat of a cooked fowl and half a cup or more of mushrooms, peeled and minced. Stew the minced mushrooms in butter or, better, bacon fat, in a covered pan for about fifteen minutes. Melt one and a half tablespoonfuls of butter, add two ounces of flour and stir till smooth; stir in a cup of stock gradually and cook, stirring, for ten minutes.