Nonpareil Sauce

Reduce one pint of veloute (No. 415), with two gills of cream, incorporating in two ounces of fresh butter; strain it through a tammy (No. 159), and set in one ounce of truffles, two ounces of mushrooms, two ounces of cooked egg-whites cut in squares, two tablespoonfuls of chopped coral, one teaspoonful of chopped parsley, one tablespoonful of small capers, and three ounces of red beef tongue or ham cut into three-sixteenths of an inch pieces.