ITALIAN SAUCE (White)

Ingredients

• 1/2 pint white stock, No. 107
• 2 tablespoonful chopped mushrooms
• 1 dessertspoonful chopped shalots
• 1 slice ham, minced very fine
• 1/4 pint Béchamel, No. 367
• salt to taste
• a few drops of garlic vinegar
• 1/2 teaspoonful pounded sugar
• a squeeze of lemon-juice

Instructions

1. 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.
2. Let it just boil up, and then strain it through a tammy;
3. season with the above ingredients, and serve very hot.
4. If this sauce should not have retained a nice white colour, a little cream may be added.