Duxelle, or Cooked Fine Herbs

Put four ounces of scraped fat pork and butter into a saucepan, and when well melted add to it six ounces of either chopped or one-eighth of inch pieces of shallot, a clove of crushed and chopped garlic, let these ingredients fry without coloring, adding half a pound of raw, finely chopped mushrooms; set it on the fire, and reduce while stirring continuously until the moisture from the mushrooms be entirely evaporated, then add an ounce of chopped parsley washed and pressed out; an ounce of chopped truffles may be added, but this is optional. If it needs to be thickened add to it half a pint of demi-glaze sauce (No. 413), and reduce until it acquires a consistency.