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Godard Sauce

Put about half a pound of pieces of raw ham into a saucepan with an onion and a carrot, both sliced, and one-fourth pound of butter; fry them until lightly browned, then pour in one and one-half pints of dry champagne, and simmer for half an hour. Strain the liquor into a stewpan, and mix with it one quart of Spanish sauce and one breakfast cupful of essence of mushrooms. Boil the sauce till it is of a thick creamy consistency, then strain it through a broth napkin into a bain-marie pan. It is then ready for use.