No. 21 Jus lié aux Truffles.
Put eighteen spoonfuls of demi-glace (No. 9) into a stewpan with ten of consommé (No. 134), reduce it until it becomes again a demi-glace, then add six middling-sized French preserved truffles, cut in thin slices, with a quarter of a teaspoonful of sugar, simmer gently ten minutes, it is then ready to serve.