Is the jus or sauce often served with paste or rice. Cook together a marrow-bone, a few chicken livers, a little veal, all finely chopped; add parsley, celery, carrots, onion, tomato, dried mushrooms, salt and pepper, also a little flour. Cook about a quarter of an hour, then add half a glass of dry white wine and same quantity of stock. Let the sauce simmer till it has thickened and the pieces of meat and liver have almost melted. Pass through a fine hair sieve or a muslin.