Italian Sauce

Place a tablespoonful of olive oil and two ounces of butter in a saucepan with two ounces of onions, and four shallots, all chopped up; a bunch of parsley garnished with a bay leaf and the same quantity of thyme, two cloves and one clove of garlic, two ounces of ham cut in squares, fry all these without letting them attain color, add a quarter of a pound of chopped mushrooms; moisten with one gill of white wine and three gills of veal blond (No. 423), salt, red pepper and nutmeg to season, add a quart of espagnole (No. 414), or veloute (No. 415), skim off and reduce the sauce; suppress the parsley, just when ready to serve add the juice of a lemon and a teaspoonful of chopped parsley. For Italian sauce with truffles add two ounces of chopped truffles.