Sauce a la Palermitaine

Place all together in a saucepan one ounce of cooked, minced ham, one ounce of chopped pignolas, one clove of garlic, one gill of oil, eight tomatoes washed, cut across in two and well pressed, a bunch of parsley garnished with as much bay leaf as thyme, mignonette, nutmeg and two cloves. Let all cook, then drain, and strain forcibly through a fine sieve, reduce together both the broth and puree, adding to it two gills of white wine, a teaspoonful of sugar, three gills of broth, one quart of allemande (No. 407), four ounces of butter, and the pulp of a lemon.