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Périgord Sauce (Rich Brown Sauce with Truffles)

(Rich Brown Sauce with Truffles and Wine.) Ingredients.

One gill of Brown Sauce.

One gill of Tomato Sauce.

Three large Truffles.

One glass of Sherry.

A teaspoonful of Anchovy Essence.

One ounce of Butter.

Chop up the truffles and put them into a small stewpan with the sherry, cover it and reduce it H2 to one half; add the brown and the tomato sauces, boil a few minutes, stir in the butter and anchovy essence, let it boil up well, skim it, and it is ready for use.