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TRUFFLE SAUCE (another way) (Wash half a dozen truffles)

Wash half a dozen truffles, and peel them, slice them, and lay them in a stewpan with one or two shallots or a little onion and parsley, a piece of butter, some salt, and a glassful of wine. Let the truffles stew, closely covered, till reduced and soft, then add enough gravy and water or broth, some flour thickening, and a little grated ginger. Boil the sauce again for ten minutes, and skim off the fat.