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.

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