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Mushrooms, Sauce of, White

To preserve the colour of this sauce see that the mushrooms are well cleansed from the soil that hangs about them, and drop them, first removing the outer skin by means of salt, into a bowl of water and lemon-juice. Drain, wipe dry, and chop them finely, without the stalks. Put them with an ounce of butter into a stewpan to simmer until tender, but do not let the butter get colour. Add half a pint of bechamel sauce, and simmer a few minutes longer, when the sauce should be rubbed through a fine sieve. Serve hot. When required to be warmed, place it into a vessel of boiling water. Serve poured over boiled fowls. Time, fifteen minutes altogether. Sufficient, one pint of mushrooms for half a pint of sauce.