Skip to main content
Sauce

Another Mushroom Sauce

A sauce made with small mushrooms, sauce tournee, and rich cream, served with poultry or veal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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

Make the sauce

  1. Prepare the mushrooms carefully and add them to the sauce tournee.

  2. Cook until the mushrooms are tender.

  3. Stir in the cream and bring the mixture to a boil.

Serve

  1. Serve 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 earthy flavour and a tender, meaty texture to the sauce.
Sauce tournee
Forms the base of the sauce, giving it body and a smooth, coating consistency.
Rich cream
Adds fat and richness, making the sauce silkier and rounder in flavour.

The step that matters

Bringing the cream to a boil. Cream is rich in fat and can separate or turn grainy if it boils hard or too long. Heat it gently to keep 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.

More mushroom sauce recipes

Brown 64White 28for Chicken 10Italian 8for Chicken or Rabbit 5for Poultry 5 See all 226 →

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes