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.
TO PICKLE LEMONS WITH THE PEEL ON.