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Sauce Demi-Deuil

Heat in a saucepan one and a half tablespoons butter, adding two tablespoons flour, and mix while heating for one minute; then strain through a cheesecloth a pint of the turkey broth into this pan, mix well until it comes to a boil, then let reduce to half the quantity. Add three-quarters gill cream, mix well and strain through a cheesecloth into another saucepan. Cut into julienne strips one small truffle and one ounce cooked, smoked beef tongue and add to the sauce with two tablespoons sherry; lightly mix and let boil for five minutes, remove and serve as required.