Home › Sauces › Mushroom Brown Sauce

Mushroom Brown Sauce

For a pint and a half of sauce use a quart of rich consomme, one-half pound of fresh mushrooms, a baked sour apple, six tablespoons of butter, five of flour, a slight grating of nutmeg, two level teaspoons of salt and one-half teaspoon of pepper. Put the butter into a stewpan and place it on the fire; when it begins to brown, add the flour and stir until the mixture is dark-brown. Draw the stewpan back to a cool place , stir until the contents are slightly cooled, and then gradually add the stock. Stir until it boils, put in the seasoning, the baked apple and one-half cup of chopped mushrooms, and set back where the sauce will just bubble at one side of the stewpan, for two hours. At the end of that time skim off the butter, and strain the sauce into another stewpan. Add the remainder of the mushrooms and three tablespoons of consommé. The mushrooms should be nicely pared and cut into small pieces, and they should simmer for ten minutes in the hot sauce.