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Sauce, Belmont

Cut an ounce raw lean veal and a half ounce raw lean ham in very small pieces and place in a saucepan. Clip off tails and peel six large fresh mushrooms, add trimmings to saucepan, also three tarragon leaves and two finely sliced shallots, pour in a teaspoon fresh melted butter and cook on fire for five minutes, stirring meanwhile. Pour in a gill white wine, let reduce to a glaze, then pour in two tablespoons Madeira wine, one tablespoon truffle liquor, one and a half gills demi-glace a half gill broth, and lightly mix. Let slowly cook for twenty minutes, skimming off scum once in a while, then keep hot on a corner of range.

Finely slice the six fresh mushrooms, place in a small saucepan with a teaspoon melted butter and cook for five minutes, tossing them meanwhile, add a red Spanish sweet pepper cut in very small pieces and a very finely sliced truffle. Strain sauce into this pan, add a saltspoon each salt and cayenne. Mix well, briskly cook for five minutes, add little by little a half ounce fresh butter, continually mixing while adding, then use as directed.