From: The Thorough Good Cook

Sauces: 3. A la Parisienne

This sauce is composed of Béchamel sauce, into which are put mushrooms, blanched, and cooked truffles cut up in very small pieces; also the tails of shrimps peeled. Heat this, without boiling it, in a metal-bath, and see at the moment of serving that it is well seasoned.

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