- 1 pint white stock.
- A large sprig of parsley.
- 6 button mushrooms chopped.
- 1 large onion.
Simmer altogether for half an hour, then strain very carefully. If desired very rich, a dessertspoonful of cream may be placed in the tureen and the Sauce poured over gradually, stirring all the time.
New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)