Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 87

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Well pound a pottle of very fresh white mushrooms, then put half an onion, a small piece of carrot, and a small piece of turnip, cut into very thin slices, into a stewpan with a piece of butter the size of a walnut, half a bay-leaf, a sprig of parsley, and an ounce of lean uncooked ham; stir them over the fire until quite tender, then add the mushrooms, and eight tablespoonfuls of white sauce (No. 7); season with a little salt, and sugar, boil it ten minutes, add four tablespoonfuls of cream, and rub it through a tammie, put it into a stewpan, boil it one minute, and it is ready for use.