122. Sauce Italienne.

rown two medium-sized fine, peeled, and chopped-up shallots in a saucepan with a quarter of an ounce of butter, adding half an ounce of cooked, lean ham cut into small dice shape, four minced mushrooms, one finely minced truffle, and a glassful of Madeira wine. Let all cook together for five minutes; then add half a pint of Espagnole sauce (No. 110), let it then come to a boil, and serve very hot.   Appendix

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