Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 161

Use both caps and stems. Peel and then parboil for three minutes and drain. Use three-quarters pound of mushrooms. Now make a cream sauce of

Three cups of milk,

One-half cup of flour.

Dissolve the flour in the milk and then bring to a boil. Cook slowly for ten minutes and then add the prepared mushrooms and

One onion, grated,

One-half cup of finely chopped parsley,

Two teaspoons of salt,

One teaspoon of paprika,

Three tablespoons of butter.

Heat to a boiling point and then simmer slowly.