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Sauce, Perigueux

Place one good-sized (or two small) finely chopped truffles in a small saucepan with three tablespoons sherry, one teaspoon glace de viande, meat extract, half a light saltspoon finely crushed white pepper, a little salt and a gill demi-glace. Mix well, boil for five minutes and use as required. N. B. When opening a bottle of truffles always be careful to pour in a little sherry to prevent spoiling.