Duxelle Sauce with Cooked Fine Herbs and Truffles

Set into a saucepan two ounces of grated salt pork, and two ounces of butter, six shallots cut in squares; one clove of crushed and chopped garlic; when all these are fried without coloring add one quarter of a pound of chopped mushrooms, a bay leaf, as much thyme and two cloves. Moisten the whole with half a pint of white wine, and the same quantity of broth, one pint of espagnole (No. 414) or veloute (No. 415), if for white and let cook for fifteen minutes. Add one tablespoonful of chopped truffles and a half a teaspoonful of chopped parsley; take out the bayleaf, thyme and cloves.