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Princess Sauce

Put eighteen chicken quenelles, two truffles cut into slices and one blanched chicken liver cut into dice into a saucepan over the fire with one wineglassful of white wine and permit it to reduce for three or four minutes; then add one tablespoonful of meat-glaze, let it come to a boil and add one pint of good allemande sauce. Toss well together, but do not allow it to cook, and serve it very hot.