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Cardinal Sauce

Take half a pint of bechamel sauce, one ounce of butter, the juice of half a lemon, half an ounce of lobster coral, a dessert-spoonful of meat glaze, half a gill of mushroom liquor, salt, pepper, and nutmeg. Reduce the sauce in a stewpan with the mushroom liquor, season with salt, pepper, and a pinch of grated nutmeg, add the lemon juice, and whisk in the butter and lobster coral. Strain through a tamis, return into the stewpan, stir in the meat glaze, and keep hot until required for serving. Probable cost, 1s.