208 | Victoria Sauce.
—Pound one tablespoonful of lobster coral very fine with half an ounce of fresh butter. Then lay it aside. In three-quarters of a pint of Allemande sauce (No. 210), place half a glassful of white wine and six chopped mushrooms; let it warm thoroughly, without boiling, in a saucepan, and then mix in the lobster coral. Stir well, and serve. A few sliced truffles can be used, according to the quality of the dinner.