Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon flour
- 6 tablespoons cream
- 1 ta- blespoon butter
- 1 saltspoon white pepper
- salt
- pepper
Directions
y^, lb. fresh mushrooms, 1 tablespoon flour, 6 tablespoons cream, 1 ta- blespoon butter, % teaspoon salt, 1 saltspoon white pepper or paprica'. Wash but do not peel the mushrooms, cut them into bits, put them into a saucepan with the butter, add the salt and pepper. Cover saucepan, place it over a moderate fire to cook slowly for 20 minutes, rub flour and cream together with some of the water in which the mushrooms are cooking and stir all together and let boil up once more and serve. This is the foundation. When cooked with sweetbreads, simply add the par- boiled sweetbreads to this sauce and serve red hot. This sauce is also very nice used with chicken or broiled cutlets. Instead of chickens or cutlets, brains can be substituted.