Use this sauce for roasted poultry, game, or meat.
MUSHROOM SAUCE.—
Wash a pint of small button mushrooms,—remove the stems and the outside skin. Stew them slowly in veal gravy or in milk or cream, seasoning them with pepper and salt, and adding a piece of butter rolled in a large proportion of flour. Stew them till quite tender, now and then shaking the pan round.
The flavour will be heightened by having salted a few the night before in a covered dish, to extract the juice, and then stirring it into the sauce while stewing.
This sauce may be served up with poultry, game, or beef-steaks.
In gathering mushrooms take only those that are of a dull pearl colour on the outside, and that have the under part tinged with pale pink.
Boil an onion with them. If there is a poisonous one among them the onion will turn black. Then throw away the whole.
EGG SAUCE.—
Boil four eggs ten minutes. Dip them into cold water to prevent their looking blue. Peel off the shell. Chop the yolks of all, and the whites of two, and stir them into melted butter. Serve this sauce with boiled poultry or fish.