Use both caps and stems. Peel and then parboil for three minutes and drain. Use three-quarters pound of mushrooms. Now make a cream Sauce of
- Three cups of milk,
- One-half cup of flour.
Dissolve the flour in the milk and then bring to a boil. Cook slowly for ten minutes and then add the prepared mushrooms and
- One onion, grated,
- One-half cup of finely chopped parsley,
- Two teaspoons of salt,
- One teaspoon of paprika,
- Three tablespoons of butter.
Heat to a boiling point and then simmer slowly.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss