Peel and mince six medium-sized mushrooms. Heat one-half ounce of butter and as much olive oil in a vegetable-pan; put in the mushrooms, and fry until they are slightly browned. Now add a teaspoonful of minced shallots, and remove half the butter; pour one-half pint of white wine and one glass of liquor brandy into the stewpan; reduce this liquid to half, and finish the sauce with one half-pint of half-glaze, one-quarter pint of tomato sauce, and one tablespoonful of meat-glaze. Set to boil for five minutes more, and complete with a teaspoonful of chopped parsley.