No. 13 Sauce au jus de Champignons.
Put eighteen spoonfuls of demi-glace, (No. 9), into a stewpan with six of consommé (No. 134), and a little sugar; place it upon the fire and reduce it to a clear light demi-glaze; skim it well, then have chopped six good fresh mushrooms, throw them into the sauce, boil them ten minutes, then rub them through a tammie; put it again into a stewpan, warm it, but do not let it boil; after you have passed it, if made in the morning, warm it in your bain marie when required.