Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Brown Mushroom Sauce II
  Brown Mushroom Sauce I Sauce Piquante  

Brown Mushroom Sauce II

1 can mushrooms
1/4 cup flour
1/4 cup butter
2 cups Consommé or Brown Stock
1/2 tablespoon lemon juice
Salt and pepper

Drain and rinse mushrooms and chop finely one-half of same. Cook five minutes with butter and lemon juice; drain; brown the butter, add flour, and when well-browned, add gradually Consommé. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices, and cook two minutes. Season with salt and pepper. Use fresh mushrooms in place of canned ones when possible.

  Brown Mushroom Sauce I Sauce Piquante  

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