Sauce a la Milanese

Have two ounces of butter in a saucepan with one ounce of minced, raw ham and two table spoonfuls of chopped shallot; fry them without coloring, and then add a small handful of parsley and basil, a bay leaf and as much thyme, one ounce of chopped mushrooms, a pinch of cayenne, a bit of mace, two cloves, one coffeespoonful of sugar, the juice of a lemon, half a gill of dry Madeira, and a pint of consomme (No. 189). Boil all and reduce it to half, then add one pint of allemande sauce (No. 407), and strain the whole through a tammy (No. 159), afterward incorporating into it two ounces of fine butter. A garnishing should be added to this sauce of pignolas, cooked spaghetti cut in half inch lengths, cooked ham and mushrooms cut in half inch sticks and an eighth of an inch square.