Champignon Sauce the Editors of Publications International, Ltd.
This recipe is part of the recipe for Chicken à la Romanoff
|2||cups sliced fresh mushrooms|
|1/4||cup dry white wine|
|1/4||cup butter or margarine|
|1/4||cup all-purpose flour|
|1||cup chicken broth|
|1/8||teaspoon white pepper|
|2||tablespoons whipping cream|
- In small saucepan over medium heat, cook and stir mushrooms in wine until liquid evaporates; reserve.
- In 1-quart saucepan, melt butter; stir in flour. Cook over low heat, stirring constantly, 1 to 2 minutes or until mixture is bubbly. Stir broth and milk into flour mixture. Cook, stirring frequently, about 5 minutes or until sauce has thickened. Stir in salt, sugar and pepper.
- In small bowl, beat egg yolks and cream with whisk or fork. Stir about 1/2 cup of hot sauce into egg yolk mixture. Blend egg yolk mixture slowly into hot sauce in saucepan; stir in mushrooms. Cook over low heat, stirring frequently, until hot but not boiling.
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