By Auguste Escoffier
Place 1 litre (1¾ pt or 4½ U.S. cups) Sauce Allemande in a pan with 4 tbs each of ham and truffle essence.
Reduce quickly over an open fire using a metal spatula until the sauce becomes thick enough to coat the articles of food which are to be dipped into it.
© 1903 All rights reserved. Published by Taylor and Francis.