226—Maintenon (preparation used in stuffing preparations à la Maintenon)

Put one pint of Béchamel into a vegetable-pan with one-half pint of Soubise (No. 104, Soubise Sauce), and reduce to half while stirring over a brisk fire. Thicken, away from the fire, by means of the yolks of five eggs, and add four tablespoonfuls of minced mushrooms, either cooked in the ordinary way or stewed in butter.