Cut thirty pieces of blanched maccaroni half an inch in length, as many
pieces of lean cooked ham of the same size, and an equal quantity of
white blanched mushrooms also the same, then put twelve tablespoonfuls
of white sauce (No. 7), in a stewpan with four of white broth, season
with a little cayenne pepper, salt, and sugar; boil it ten minutes, then
add the above ingredients with two ounces of grated Parmesan cheese,
stir all gently over the fire ten minutes, finish with a tablespoonful
of cream, and use where required.