Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- 92 sauces
- pepper
- salt
- lemon juice
Directions
Cut off the stalks of the mushrooms, and if they are large cut them in halves or quarters and throw them into a little boiling water, or, what is much better, stock, if you have it. Do not use more than is necessary to cover them. This must
92 SAUCES AND DRESSINGS FOR SALADS.
be seasoned with pepper, salt and a little butter. Boil the mushrooms till they are tender, then thicken the gravy slightly with a roux of butter and flour. Add a few drops of lemon juice, and then pour over the meat. To be served with beef- steaks, fillets of beef.
Eoux is a mixture of butter and flour cooked. It is generally added uncooked to thicken a sauce or a soup, but the flavor is much better if it is first cooked, and the sauce or soup added to it. When the butter first comes to a boil in a small stew-pan the sifted flour is sprinkled in, and both are mixed well together over the fire with an egg whisk until the flour is well cooked. A part of the sauce or soup is then stirred in until it becomes smooth and thin enough to add to the main sauce or soup. If the roux is intended for a white sauce it is not allowed to color ; if for a brown sauce it may be colored, or brown flour may be used.