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.