A Cream Sauce for Fillet

Ingredients

• 1 can of mushrooms
• Small box of truffles
• 1 small lemon
• 2 large tablespoons butter
• 1 large tablespoon flour
• 1 small teaspoon of eschallot or onion, minced
• 3/4 cup sweet (whole) milk

Directions

1. Drain mushrooms and truffles, mince as finely as possible, put in medium sized bowl.
2. Drain 1/2 of the lemon into the bowl of mushrooms and truffles, set to side.
3. Put 2 large tablespoons of butter in a saucepan.
4. After butter is hot, add 1 large tablespoon flour and 1 small teaspoon of minced eschallot or onion, stir continuously until golden.
5. Once golden, add 3/4 cup sweet (whole) milk, stir for 5 minutes to prevent lumping.
6. Once sauce is pasty, add the bowl of mushrooms and truffles, season with cayenne pepper and salt, drain other 1/2 of lemon into sauce, stir and let simmer for a few minutes.
7. The sauce can be made ahead of time, when ready to use place the vessel in bowling water until warm.

  — Mrs. R. Pritckard

Source — Creole Cookery Book

Prepared by Lacey Dupre

Louisiana Anthology
March 25, 2022