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TRUFFLE SAUCE (another way) (Take half a pound)

Take half a pound of well-cleaned and peeled truffles. Put them into a stewpan with as much brown gravy as will cover them, and put with them a bunch of parsley, a small sprig of thyme, a shallot, and an ounce of butter. Let them simmer very gently until tender, and when they are half done put a glassful of sherry into the sauce. Take them out, drain them, and cut them into thin slices. Strain the gravy, thicken it with a little brown thickening, heat the slices in the sauce, and serve very hot. Time to boil the truffles, about one hour.