Home › The Principles of Cookery › ITALIAN SAUCE, WHITE (another way)

ITALIAN SAUCE, WHITE (another way)

Chop three shallots, a bit of garlic as big as a pea, and as many button-mushrooms as will fill a table-spoon twice. Put them with a breakfast-cupful of stock into a stewpan, add a large slice of ham, which should be minced, and simmer over a slow fire. In about half an hour add a quarter of a pint of bechamel; boil, and strain. Season with salt, half a tea-spoonful of sugar, the same of vinegar, and a squeeze of lemon-juice. The probable cost will be about 10d Sufficient for a dish.