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. TO PICKLE LEMONS WITH THE PEEL ON.