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Perigueux Sauce

Soak, rinse, and scrub four or five truffles; mince them finely, and put them into a stewpan, with half a pint of good brown sauce, a piece of garlic the size of a pea, and a glassful of sherry or Madeira. Simmer for ten minutes, then add two table-spoonfuls of the gravy from meat, or a tea-spoonful of Bovril dissolved in a little boiling water, and half a tea-spoonful of the essence of anchovy. Serve with roast chicken, etc. When no brown sauce is at hand it may be easily made, as follows. Work equal parts of butter and flour smoothly together. Stir the mixture over a gentle fire for three minutes, until it is brightly coloured, then add, gradually, as much stock as will make it of the consistency of thick cream. Season with pepper and salt, and boil the sauce for a minute or two, when it is ready for use. Time, ten minutes to boil the sauce. Probable cost, varying with the price of the truffles. Sufficient for six or seven persons.