Mode.—Put the stock into a stewpan with the mushrooms, shalots, and Madeira, and stew gently for 1/4 hour, then add the remaining ingredients, and let them just boil. When the sauce is done enough, put it in another stewpan, and warm it in a bain marie. (See No. 430.) The mushrooms should not be chopped long before they are wanted, as they will then become black.
Time.—1/4 hour. Average cost, for this quantity, 7d.
Sufficient for a small dish.
ITALIAN SAUCE (White).
454. INGREDIENTS.—1/2 pint of white stock, No. 107; 2 tablespoonfuls of chopped mushrooms, 1 dessertspoonful of chopped shalots, 1 slice of ham, minced very fine; 1/4 pint of Béchamel, No. 367; 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, when 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. Average cost, for this quantity, 10d.
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.