Mushroom sauce

Source: Henriette Schønberg Erken, Kogebog II, 1904, Tillægsdemonstration I. Sop, s. 165 (falt i det fri)

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1
Cook down the mushrooms
Put the coarsely chopped mushrooms in a pot together with the onion and salt. Cover and set over moderate heat and let it cook, stirring now and then, until the liquid from the mushrooms has almost boiled away.
2
Steam with butter
Stir in 50 g butter and the pepper, and steam for about 15 minutes.
3
Make the sauce
Melt 35 g butter, stir in the flour and thin with the stock. Bring to the boil.
4
Finish
Add the mushrooms. Stir in the egg yolk and the parsley at the moment the sauce is to be served.

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