Sauce a la Lucullus

Garnish the bottom of a thick bottomed buttered saucepan with four onions cut in slices, four ounces of sliced ham, one pound of sliced veal and half a pound of game fragments, moisten with one pint of veal blond (No. 423). Set this on a slow fire and let reduce to a glaze, then remoisten with two and a half quarts more broth, adding a bunch of parsley, as much celery, and two bay leaves, with an equal quantity of thyme, four cloves, two ounces of truffle parings and four ounces of mushrooms, let it boil until perfectly cooked, then strain through a tammy and reduce it to the consistency of a thick syrup, and add one quart of veloute (No. 415) or espagnole (No. 414); for either one or the other have two spoonfuls of meat glaze (No. 401), then put in four ounces of truffles cut in balls and four ounces of channeled mushrooms; mix well with the sauce and serve.