Perigord Sauce

Method

Put into a stewpan two ounces of lean chopped ham, half a pint of brown sauce, two wineglasses of white wine or sherry, one ounce of glaze, two bayleaves and a sprig of thyme; boil together for ten minutes, keeping it skimmed, then tammy it and add to it three or four finely chopped truffles, rewarm it in the bain marie and use.