Catholic Recipe: Mushroom Almond Sauce
Foreign chefs have taught us that the addition of a savory sauce can lift an ordinary food to epicurean heights. This is an easy mushroom almond sauce which can be used with fish.
DIRECTIONS
Empty contents of 1 can (10-1/2 ounces) condensed cream of mushroom soup into a saucepan. Stir in 1 cup milk. Add 1/4 teaspoon salt, few grains pepper, 1 Tablespoon minced pimiento, 1/2 cup cooked peas, and 1/4 cup slivered toasted almonds. Heat well. Makes 4 to 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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