Sauce No. 3.
Béchamel Sauce for (Two) Boiled Chickens. (Mrs. Sherwood.)
Ingredients: ½ pint white stock or second stock (if you have no stock use an extra 5 tablespoonsfuls of cream); ¼ pt. of single cream; 6 button mushrooms (peel them or their skin will make the sauce dark); 1 ozs. of lean uncooked stock ham, 1 oz. butter, 1 tablespoonful flour.
First make a white roux by melting the butter and then stirring the flour into it. Stir on 3 or 4 minutes over the fire till smooth, so that there may be no raw taste and no lumps. Be careful, however, not to let it brown.
Then add the stock, which should be drawn well flavoured with vegetables and herbs; next add the ham and the mushrooms whole. Stir till it boils, then draw off to the side to simmer with the lid of the pan, 15 minutes. Skin well two or three times; then pass the sauce through a tammy, to keep back the ham and the mushrooms. Boil sauce up again; give the cream a scald by itself, and then add it to the sauce in the pan, which will then be ready.
This is a " Béchamel " sauce, but to make it an "Allemande " beat up 2 yolks of egg in a clean basin, and add to them the cream (cold) not scalded, and beat again.
Take the pan of Béchamel off the fire and when it is off the boil turn the creamed eggs into it; stir of course only one way. Add no seasoning, because the ham has inade it salt enough, but before dishing give one squeeze of a lemon over the pan, i.e. less than a teaspoonful of the juice.
(For other Béchamel Sauces, see Sauces for Meat and "Œufs à la Béchamel," under Eggs.)