Champignon Sauce

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Champignon Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/champignon-sauce-recipe.htm>  21 November 2008.

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Ingredients:
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
cup milk

1/2
teaspoon salt

1/2
teaspoon sugar

1/8
teaspoon white pepper

2
egg yolks

2
tablespoons whipping cream



Preparation:
1.
In small saucepan over medium heat, cook and stir mushrooms in wine until liquid evaporates; reserve.

2.
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.

3.
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.





Chicken à la Romanoff

This recipe appears in: European