or
tinned mushrooms. When made from fresh they must be small button
mushrooms, and not those that are black underneath. They must be peeled,
cut small, and have a little lemon juice squeezed over them to prevent them
turning colour, or they had still better be thrown into lemon juice and
water. They must now be fried in a frying-pan with a small quantity of
butter till they are tender, and then added to a little thickened milk, or
still better, cream. When made from tinned mushrooms, simply chop up the
mushrooms, reserving the liquor, then add a little cream and thicken with a
little white roux. A little pepper and salt should be added in both cases.
Instead of using either milk or cream, you can use a small quantity of
sauce Allemande.


MUSHROOM SAUCE, BROWN.--Proceed exactly as above with regard to the
mushrooms, both fresh and tinned, only instead of adding milk, cream, or
Allemande sauce, add a little stock or water, and then thicken the sauce
with a little brown roux.


MUSHROOM SAUCE, PUREE.--Mushroom sauce, both white and brown, is sometimes
served as a puree. It is simply either of the above sauces rubbed through
a wire sieve.


MUSTARD SAUCE.--Make, say, half a pint of good butter sauce, add to this a
tablespoonful of French mustard and a tablespoonful of made English
mustard. Stir this into the sauce, make it hot, and serve.

N.B.--French mustard is sold ready-made in jars, and is flavoured with
tarragon, capers, ravigotte, &c.


ONION SAUCE.--Take half a dozen large onions, peel them and boil them in a
little salted water till they are tender. Then take them out and chop them
up fine, and put them in a stew-pan with a little milk. Thicken the sauce
with a little butter and flour, or white roux, and season with pepper and
salt. A very nice mild onion sauce is made by using Spanish onions.


ONION SAUCE, BROWN.--Slice up half a dozen good-sized onions; put them in a
frying-pan and fry them in a little butter till they begin to get brown,
but be careful not to b