Put into a stewpan six tablespoonfuls of Duxelles, two ounces of very lean, cooked ham, cut very finely, brunoise-fashion, and one pint of half-glaze tomatee. Boil for ten minutes, and complete at the moment of dishing up, with one teaspoonful of parsley, chervil, and tarragon, minced and mixed.

Lenten Italian Sauce. - Prepare as above but omit the ham, and substitute Lent Espagnole (combined with fish fumet made from the fish for which the sauce is intended) for half-glaze with tomatoes.