A Cream Sauce for Fillet

Ingredients

• 1 can of mushrooms
• 1 small box of truffles
• 1 small lemon
• 2 tablespoons butter
• 1 tablespoon flour
• 1 teaspoon minced onion or shallot
• 3/4 cup rich sweet milk
• Cayenne pepper
• Salt

Directions

1. Rinse a can of mushrooms through a colander and drain well. Put the drained mushrooms in a clean wooden bowl. 
2. Mince mushrooms as fine as possible. 
3. Drain and mince truffles. Once minced, add to the bowl of mushrooms.
4. Squeeze juice of 1/2 of the lemon over mushrooms and truffles. 
5. In a saucepan, melt butter. Once the butter is hot, stir in flour.
6. When butter and flour are combined, add in onion and continue stirring to prevent burning. Let the onions cook until golden in color.
7. Slowly pour in the milk and continue stirring for 5 minutes to prevent lumps. The sauce should be paste-like before continuing.
8. Add mushrooms and truffles to the saucepan and let simmer for a few minutes.
9. Season highly with cayenne and salt. 
10. This sauce can be made prior to serving. When ready to serve, place the container of sauce in a pot of boiling water until heated through. 
11. Finish sauce with the juice of the other 1/2 of lemon. 

Source — Creole Cookery Book.
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021