No. 435 — Champignon Sauce
English historical translation of Molokhovets recipe No. 435 from the 1901 Russian cookbook, retaining original methods and measures.
Clean six to eight large fresh champignons and put into clean water. Melt ½ spoonful of butter in a saucepan, add juice from one lemon slice and ½ glass of broth.
Add the mushrooms and bring once to the boil. Lift out and cut into slices.
Brown one spoonful of flour in another ½ spoonful of butter and dilute with two glasses of chicken or veal broth. Boil and strain through a sieve.
Add the sliced mushrooms and their cooking liquid to the sauce, season with salt and pour in one small wineglass of sherry. Bring to the boil. Two spoonfuls of sour cream may also be added.
To provide
6–8 champignons ½ spoonful of butter and 1 spoonful of flour, according to the supply list 1 small wineglass of sherry and salt | Juice of 1 lemon slice ½–2 spoonfuls of sour cream or cream |