Prepare the mirepoix–Rhine wine infusion as described for the classic method. Add the truffle peelings or essence, and replace the demi-glace with ¼ cup (60 milliliters) glace de viande. Adjust the consistency to a light syrup by reducing slightly or thinning with stock. Finish the sauce with 2 ounces (60 grams) butter or Truffle Butter before straining.