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Perigueux Sauce

Peel and chop four truffles, put them into a stewpan with one wineglassful of sherry and boil for a minute; then pour in one pint of half-glaze, add a little salt and a teaspoonful of sugar. Stir the sauce over the fire till boiling, then serve it. (2) Put into a saucepan one and one-half pints of thin Spanish sauce, one-half pint each of essence of mushrooms and essence of truffles. Boil the sauce till thickly reduced, then strain it through a fine hair-sieve, mix with it about two tablespoonfuls of chopped truffles that have been cooked in a little Madeira, and serve.