Note 55 — INDEX
Reading edition
No. 55. White Mushroom Sauce.—Remove all dark parts, chop and put in saucepan with one gill cream or milk, a small piece of butter and a little white pepper, cover close and simmer very gently until soft, add white stock (No. 14) according to amount of sauce required, a sprinkling of flour having been smoothed into it, let it simmer a few minutes more, with a pinch of mace and a little salt added.