INGREDIENTS.--1/2 pint of white stock; 2 tablespoonfuls of chopped mushrooms, 1 dessertspoonful of chopped shalots, 1 slice of ham, minced very fine; 1/4 pint of Béchamel; salt to taste, a few drops of garlic vinegar, 1/2 teaspoonful of pounded sugar, a squeeze of lemon-juice.
Mode.--Put the shalots and mushrooms into a stewpan with the stock and ham, and simmer very gently for 1/2 hour, then add the Béchamel. Let it just boil up, and then strain it through a tammy; season with the above ingredients, and serve very hot. If this sauce should not have retained a nice white colour, a little cream may be added.
Time.--1/2 hour.
Sufficient for a moderate-sized dish.
Note.--To preserve the colour of the mushrooms after pickling, throw them into water to which a little lemon-juice has been added.
Mode.--Put the shalots and mushrooms into a stewpan with the stock and ham, and simmer very gently for 1/2 hour, then add the Béchamel. Let it just boil up, and then strain it through a tammy; season with the above ingredients, and serve very hot. If this sauce should not have retained a nice white colour, a little cream may be added.
Time.--1/2 hour.
Sufficient for a moderate-sized dish.
Note.--To preserve the colour of the mushrooms after pickling, throw them into water to which a little lemon-juice has been added.
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