Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 85

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Put a pint of demi-glace (No. 9) into a stewpan, reduce it to one third, keeping it stirred, then add twenty blanched mushrooms (No. 107), a little catsup, and half a teaspoonful of sugar; boil altogether a few minutes, skim it, and it is ready to serve. To make it white put a pint of white sauce (No. 7) into a stewpan with half a teaspoonful of sugar, when it boils add twenty mushrooms, boil altogether ten minutes, then stir in a liaison of one yolk of egg mixed with two tablespoonfuls of cream, but do not let it boil afterwards.