Regence Sauce

For Fat.—Set four ounces of butter in a saucepan, add four ounces of chopped onions; fry lightly and add two ounces of ham cut in three-sixteenth inch squares, eight ounces of minced mushrooms or their parings, branches of parsley, two bay leaves, as much thyme, two cloves and mignonette; fry all these ingredients together without coloring, moisten with two quarts of espagnole (No. 414) and a pint of chicken stock (No. 195), cook the whole for forty-five minutes, skim and pass through a tammy (No. 159). Put in a saucepan on the fire, three gills of white Bordeaux; when reduced to half, add a quarter of a pound of peeled truffles; heat well and put this in with the above sauce.

For Lean.—Use fish stock (No. 195) instead of fat chicken stock, suppress the ham and replace it by sturgeon or carp.