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Another Mushroom Sauce

A sauce made with small mushroom buttons, sauce tourné, and rich cream, served with poultry or veal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Another Mushroom Sauce

Ingredients

Directions

Prepare and cook

  1. Prepare the mushrooms carefully.

  2. Add the mushrooms to the sauce tourné and cook until tender.

Finish and serve

  1. Stir in the rich cream and bring the mixture to a boil.

  2. Serve the sauce with boiled poultry, breast of veal, or veal cutlets.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Add an earthy flavour and a tender, meaty texture to the sauce.
Sauce tourné
Forms the base of the sauce, giving it body and structure.
Rich cream
Adds richness, smoothness and fat, softening the sauce's flavour.

The step that matters

Bringing the cream to a boil. Cream is high in fat and can separate or turn grainy if it boils too hard or too long. Heating it gently until it just reaches a boil keeps the sauce smooth and glossy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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