183 | Sauce à la Duchesse.
—Cut up in small dice-shaped pieces half an ounce of cooked ham and two truffles, place these in a saucepan on the fire, with half a wine-glassful of white wine; let reduce for three minutes on a brisk fire. Add one gill of good tomato sauce (No. 205). Boil for one minute with a tablespoonful of glace de viande (No. 141). Add half a pint of Allemande sauce (No. 210). Toss well while heating, but do not allow to boil again, and serve very hot.