Italienne Sauce (White) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into a clean stewpan one ounce of good fresh butter, one peeled eschalot, two ounces of very finely chopped fresh button mushrooms, that have been washed, and a pinch of chopped thyme and bayle...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
Ingredients
- fresh button mushrooms
- thyme
- fresh butter
- eschalot
- white wine
- bayleaf
- cream
- veloute sauce
- fresh green parsley
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