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CREAM  SAUCE
Photo: Andrew Ridley

CREAM SAUCE

9 ingredients 2 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

476
Calories
15g
Protein
2g
Fat
99g
Carbs

Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 4 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Mushroom 1/2 cup sliced (35g) 15
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

  • 1 cup bread crumbs
  • 30 mushroom sauce
  • 2 tbs
  • 4 tbs
  • 1 tsp
  • 1 tbs
  • 1 saltsp
  • salt
  • pepper

Directions

1

MUSHROOM SAUCE. Drippings from fillet; 2 tbs. butter; 4 tbs. flour; 1 pt. stock; 1 pt. canned mushrooms; 1 tsp. Worcestershire sauce; salt and pepper. Heat the butter and drippings until brown. Add flour and stir until smooth, then the stock gradually, stirring constantly; strain; add the mush- rooms; cook 5 minutes; then add Worcestershire sauce; salt and pepper. The same quantity of cooked mushrooms may be used.

2

SWEETBREADS IN CASES. Cooked sweetbreads, 1 pt; 1 pt. cream; 1 tbs. butter; 1 tbs. flour; 1 tsp. salt; 1 saltsp. pepper; § can mush- rooms; 1 cup bread crumbs; 2 tbs. butter. After sweet- breads have been washed and soaked in cold water, put them in boiling water with tsp. salt and tbs. vinegar, and boil 20 minutes; then plunge into cold water. Scald cream in the double boiler; put butter and flour into a frying pan; cook until smooth and frothy; add cream, a little at a time. Turn back into double boiler to keep warm, and add sea- soning. Drain mushrooms from liquor and cut into small pieces. Add to crumbs melted butter, salt and pepper. Cut sweetbreads into small cakes, put into sauce and add mushrooms. Cook until heated through. Fill cases with mixture, cover with buttered crumbs; place on tin sheet and brown the crumbs. Mrs. H. W. Gibson.

By Ramblers' club, Minneapolis. [from old catalog] · Recipe sourced from internet_archive

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