Epicurean Sauce

1. 1

   Cook mushrooms slowly with 1/4 pound of butter until they are black and thoroughly mellow.

2. 2

   This will take about 2 hours.

3. 3

   The mushrooms should be very concentrated with a strong mushroomy odor.

4. 4

   Add more butter if necessary during the cooking.

5. 5

   When the mushrooms are thoroughly done add 6 more tablespoons of butter and flour.

6. 6

   Blend this well and continue cooking the mixture for 1/2 hour more.

7. 7

   Season to taste with salt and pepper and keep warm.

8. 8

   Saute 1 pound of chicken livers in 4 tablespoons of butter until they are lightly browned but not too well done.

9. 9

   Shake the pan so the livers brown on all sides.

10. 10

    When they are done, mash them thoroughly or put them through a food mill.

11. 11

    Combine the mashed livers with the mushroom mixture.

12. 12

    Rinse out the pan in which the livers were cooked with 1/4 cup of cognac and add this to the mixture.

13. 13

    Taste for seasoning and add a pinch of nutmeg and a little chopped parsley.

14. 14

    Keep this sauce warm and serve it with the turkey.

* Per serving · 4 servings · Values may vary.

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