Mushroom Sauce With Sour Cream
|Lard||1 1⁄2 Ounce|
|Sour cream||1⁄4 Pint|
|Ground black pepper||1 Pinch|
|Parsley bunch||1 Small|
|Meat stock||1⁄2 Pint|
Clean mushrooms well and wash in cold water, then place on a sieve and drain.
Clean, wash, and then chop onions and parsley finely.
Heat lard and fry onions in it first, until half done; add sliced mushrooms afterwards, together with finely chopped parsley.
Simmer well under cover for 4-5 mins., until mushrooms are tender, sprinkle with flour, dilute with stock, flavour with salt, and ground pepper and mix well until smooth.
Cook for 10 mins., then add sour cream, bring to boil.
Mushroom sauce may be served with boiled beef, various hot entrees (croquettes, puddings, pancakes filled with brains, etc.), or else together with braised veal chops or fillets, roast beef, etc.