MUSHROOM SAUCE
(USING CANNED MUSHROOMS)
Make a brown roux, using one tablespoonful each of butter and of flour; add a cupful of stock and a half cupful of liquor from the can of mushrooms. Cook for five minutes, stirring all the time; then add one can of drained mushrooms, a teaspoonful of lemon-juice, a half teaspoonful of salt and a quarter teaspoonful of pepper. Let the mushrooms become well heated; then remove from the fire and stir in the yolk of one raw egg rubbed with a teaspoonful of butter. Stir the hot sauce until the egg is set; add a teaspoonful of chopped parsley and serve; or a half teaspoonful of kitchen bouquet may be used and the egg and parsley omitted.
This sauce may be served on the same dish with beefsteaks, fowls, etc., and the mushrooms laid evenly, top side up, around the meat as a garnish.
It may be made a white sauce by making a white roux, using white stock and leaving out the kitchen bouquet. The mushrooms are sometimes cut into halves or quarters.
MAÎTRE D’HÔTEL SAUCE
(BROILED FISH AND STEAKS)
- 2 tablespoonfuls of butter.
- 1 tablespoonful of chopped parsley.
- 1 tablespoonful of lemon juice.
- ½ teaspoonful of salt.
- ½ teaspoonful of pepper.
Rub the butter to a cream; add salt, pepper, and parsley chopped very fine; then the lemon-juice slowly. Spread it on broiled meat or fish; let the heat of the meat melt the butter. The dish must not be put in the oven after the sauce is spread, or the parsley will lose its freshness and color. This sauce, which greatly improves as well as garnishes broiled meat, can be mixed and kept for some time in a cool place. Soften a little before using so it will spread evenly, and be quickly melted by the hot meat.