From: The Thorough Good Cook
Sauces: 27. Gypsy
Put two ounces of truffles, chopped very fine, to a glass of Madeira or sherry, with half a bay-leaf and a little garlic; fill up with brown Italian sauce (No. 17). When it has sufficiently boiled, take out the garlic and bay-leaf, skim, and pass trough the colander-spoon. |
