ITALIAN SAUCE (White)

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

1/2 pint of white stock, No. 107
2 tablespoonfuls of chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
1 dessertspoonful of chopped shalots
1 slice of ham, minced very fine ↝ Ham [Cold cuts and cured meats]
1/4 pint of Béchamel, No. 367
salt to taste ↝ Salt, table, iodized [Spices and Herbs]
a few drops of garlic vinegar ↝ Garlic, raw [Vegetables and Vegetable Products]
1/2 teaspoonful of pounded sugar ↝ Sugar, NFS [Sugars and honey]
a squeeze of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Put the shalots and mushrooms into a stewpan with the stock and ham, and simmer very gently for 1/2 hour
add the Béchamel
Let it just boil up
strain it through a tammy
season with the above ingredients
serve very hot
If this sauce should not have retained a nice white colour, a little cream may be added

Original Text

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.

Notes

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