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Italian Sauce (White)


  • 1/2 pint of white stock
  • 2 tablespoonfuls of chopped mushrooms
  • 1 dessertspoonful of chopped shalots
  • 1 slice of ham, minced very fine
  • 1/4 pint of Béchamel
  • salt to taste
  • a few drops of garlic vinegar
  • 1/2 teaspoonful of pounded sugar
  • a squeeze of lemon-juice


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.

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.


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The Book of Household Management (1861).

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