Home › The Principles of Cookery › White Sauce

White Sauce

Melt two ounces of butter, and gently fry in it two ounces of lean ham. Do not let it discolour. Stir into it one ounce and a half of flour, pour in one pint of white stock, and add six button mushrooms cut up smali, and two small carrots. Stir the sauce till it boils, draw the pan back, put the lid half on, and simmer gently for a quarter of an hour. Skim away the fat, strain the sauce through a tamis, add half a gill of cream, and the sauce is ready.