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Sauce a la Tortue

3 cups brown consomme 1/2 can mushrooms 1/2 can tomatoes 1 truffle 1/4 cup sherry 1 bay leaf 2 tablespoons butter 2 tablespoons Gold Medal flour 1/2 teaspoon salt Few grains red pepper Combine the consomme, the liquor from the mushrooms, tomatoes and seasonings. Cook these together and strain. Brown the butter, add the flour and brown together; add liquid mixture slowly, then the mushrooms and truffles cut fine. Cook together for five minutes. Add sherry and serve.