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.