Sicilian Sauce

Pour two gills of Marsala wine into a saucepan, adding to it one ounce of truffles and two ounces of mushrooms, both chopped; also two shallots, chopped, blanched and lightly fried in an ounce of butter; and also one teaspoonful of chopped parsley, a clove of crushed and chopped garlic, a bunch of parsley garnished with a bay leaf, and the same of thyme, pepper and some grated nutmeg. Let all these simmer and reduce on a slow fire, then remove the parsley, and add four gills of allemande (No. 407), and two of game (No. 389), or chicken essence (No. 387), the juice of half a lemon, the same quantity of orange, besides the peel of the latter finely cut up and blanched, and a coffeespoonful of powdered sugar.