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Italien Sauce

Put a large lump of butter into a saucepan with two tablespoonfuls of chopped parsley, one tablespoonful each of chopped mushrooms and shallots, and one pint of white wine. Boil until reduced to half its original quantity. Mix with the above ingredients one breakfast cupful of veloute sauce and one-half breakfast cupful of stock; boil quickly over the fire until thick. Skim the sauce and keep it warm in a bain-marie until ready to serve.