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Vol-o-vent w/Mushrooms In Cream Sauce

This recipe is rated : 2

Recipe Ingredients

4 large (or 8 small) Vol-o-vents kept warm in oven, 100 gr onions minced, 600gr mushrooms sliced, 2 tbsp butter, 1 tbsp flour, 1 cup white wine, 1 cup cream, parsley, 1/2 tsp. salt & pepper.

Cooking Procedures

Saut? onions in butter until limp, add mushrooms & blend in flour,salt & pepper, saut? for a few min., add wine heat up & stir, add cream heat up again and fill vol-o-vents with mushrooms top with a bit minced parsley and serve. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ables, and the water in which other vegetables have been cooked, and seasoned with tomato, onion, celery, okra, parsley, thyme. To color soups brown use caramel, browned flour, onions fried brown, kitchen bouquet or beef extract. Stock made without bone or gristle will not jelly. Thickenings are made with either white, barley or potato flour, cornstarch, minute tapioca, rice, or left over cereal. The meat which is left after cooking retains the nutritive qualities, but must be made pala

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