Gascogne Sauce and with Tomatoes

Heat one gill of oil in a saucepan with two cloves of crushed and chopped garlic; add to this one teaspoonful of chopped parsley, the same quantity of chives. two ounces of chopped mushrooms, one ounce of chopped truffles, nutmeg, and mignonette, when all these ingredients are fried without coloring, add half a pint of white wine and one pint of veloute (No. 415). Boil, skim off the surface, reduce and pour in two gills of white wine; thicken with four egg-yolks diluted with half a gill of cream, and just when ready to serve incorporate into the sauce one ounce of anchovy butter (No. 569).

Gascogne and Tomato Sauce.—Add to the above sauce two gills of tomato puree (No. 730), previously strained through a very fine sieve.