![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
83
![\"\"](\"/static/img/badges/r1.png\")
🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage sauce, expecting something dull, but I was pleasantly surprised. The key to its charm is the subtle interplay of ingredients. I found the garlic vinegar to be a delightful touch, adding a bright note that modern recipes often overlook. It elevated the humble mushrooms and shallots to something quite special. This sauce is perfect for the weeknight cook who wants to add a touch of elegance to a simple dish. It's quick, it's easy, and it's surprisingly delightful. I served it over some poached chicken, and it was a hit. The next time you're looking to impress with minimal effort, give this a try. Just remember, the cream is your friend if the colour isn't quite right.
