1 oz. of butter. 1/3 clove of garlic, fine chopped. 2 oz. of shallot, fine chopped. 1/4 cup, each, of glaze and white or brown sauce. 4 oz. of parsley, fine chopped. 4 oz. of mushrooms (Stalks and other trimmings, or whole mushrooms).

Melt the butter, add the garlic and shallot, and cook without coloring two or three minutes; add the mushrooms, chopped fine, and stir and cook until the moisture has evaporated, then add the parsley, and, if not to be used at once, also one fourth cup, each, of glaze and white or brown sauce, and simmer until quite consistent.

Herb Bouquet

For flavoring soups and sauces what is known as an herb bouquet is used. This commonly consists of a bay leaf, a sprig of thyme, or sweet marjoram, and two or three cloves wrapped and tied within two or three sprigs of parsley. Yellow rind of lemon may be added. When seeds, as celery and peppercorns, are used, the whole may be tied in a bit of cheesecloth. The object is to secure easy removal from the hot liquid.