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From: The Thorough Good Cook

Sauces: 34. Italian

Put some lemon, parsley, thyme, and mushrooms, shredded small, into a stew-pan with a little butter and a clove of garlic. Set on a moderate fire; as soon as the butter begins to fry, pour in a little consommé, and let stew till pretty thick; then take out the garlic, add some butter sauce and a little lemon juice.

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