Perigord Sauce

Peel eight ounces of medium sized fresh Perigord truffles; cook them for five minutes with salt and Madeira wine, then remove from the fire and keep them in the covered saucepan. Make an infusion with two gills of Madeira wine, one ounce of raw ham, the truffle peelings, thyme and bay leaf, and a few sprigs of parsley. Put on the fire to reduce, four gills of good veloute (No. 415), and incorporate into it slowly, one gill of cream, and the same quantity of the Madeira wine infusion already prepared. When the sauce is succulent and sufficiently consistent, strain and pour it into a saucepan, mixing in with it the cooked truffles cut into thin slices; keep the sauce warm in a bain-marie.