Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 lb fresh mushrooms
1 onion, peeled and sliced
2 tbsp butter or margerine
2 tbsp flour
1/2 cp heavy cream
1/2 cp commercial sour cream
1/2 tsp salt
1/4 tsp pepper
1 - Wash mushrooms and drain.
2 - Slice stems and caps thin.
3 - Cook mushrooms and onion in butter or margerine over low heat about 10 minutes or until tender but not browned.
4 - Push vegetables to one side.
5 - Stir in flour smoothly.
6 - Add cream, sour cream and seasonings.
7 - Stir and mix.
8 - Heat slowly to boiling point.
9 - Mix vegetables eveny into sauce.
10 - Serve hot.
Makes about 2 cups sauce.
Delicious over various pastry turnovers filled with mixed vegetables
and meat. Good on omelet and pancakes. Suggested in many recipes
in fish, chicken and meat chapters.