Cook mushrooms, capers and anchovy in butter five minutes. Add flour, stock, seasonings, and simmer one half hour. Add wine and serve.
Mint Sauce
- 1 bunch mint
2 tablespoons sugar
1 tablespoon lemon juice
1 cup vinegar
Wash mint, remove leaves, and chop; add remaining ingredients; let it stand one half hour. Serve hot or cold.
Mustard Sauce
- 1 tablespoon butter
2 tablespoons flour
1 tablespoon French mustard
1 tablespoon vinegar
1 teaspoon salt
½ teaspoon sugar
few grains cayenne
1 cup stock
Melt butter; add flour, mustard, salt, sugar and cayenne. When well blended, add stock, simmer twenty minutes, add vinegar, and serve.
Mushroom Sauce No. 1
- 1 cup [Brown Sauce]
½ cup canned mushrooms
1 egg yolk
1 tablespoon butter
1 teaspoon kitchen bouquet
salt, pepper, cayenne
Chop mushrooms, sauté in butter, add egg yolk and kitchen bouquet; when well blended add [Brown Sauce]. Reheat and serve, seasoning if necessary.