Truffle Sauce

Moisten one pound of chicken parings with three pints of veloute stock (No. 422) and a quarter of a bottleful of white wine; add to it a bunch of parsley garnished with a bay leaf, and as much thyme, a quarter of a pound of minced carrots, four ounces of onions, one branch of celery and one coffeespoonful of whole peppers; let it all simmer for two hours, then strain through a sieve and reduce the sauce to half, skimming it well in the meanwhile; now add one quart of allemande sauce (No. 407), and reduce again with a quarter of a bottleful of white wine. Strain the whole through a tammy, and just when serving incorporate into the sauce four ounces of fresh butter and three ounces of peeled and minced truffles.