WHITE MUSHROOM SAUCE, to serve with Boiled Fowls, Cutlets, &c (I)

Ingredients

• Rather more than 1/2 pint of button mushrooms
• lemon-juice and water
• 1 oz butter
• 1/2 pint Béchamel, No. 367
• 1/4 teaspoonful pounded sugar

Instructions

1. Turn the mushrooms white by putting them into lemon-juice and water, having previously cut off the stalks and wiped them perfectly free from grit.
2. Chop them, and put them in a stewpan with the butter.
3. When the mushrooms are softened, add the Béchamel, and simmer for about 5 minutes; should they, however, not be done enough, allow rather more time.
4. They should not boil longer than necessary, as they would then lose their colour and flavour.
5. Rub the whole through a tammy, and serve very hot.
6. After this, it should be warmed in a bain marie.