Italienne Sauce (White).—Put into a clean stewpan one ounce of good fresh butter, one peeled eschalot, two ounces of very finely chopped fresh button mushrooms, that have been washed, and a pinch of chopped thyme and bayleaf; draw down on the side of the stove for about fifteen minutes, but do not allow it to get brown; then add half a pint of white wine, put the pan (covered) on the stove, and let the contents boil down to half the quantity; then mix with it half a pint of good Veloute sauce and half a gill of cream; and, just before serving, add a dessertspoonful of very finely chopped fresh green parsley, then re-boil and serve.