Prepare a Madeira Sauce as above, and add to the half-glaze, to be reduced, half its volume of very strong veal stock, and keep it a little thicker than usual. Finish this sauce by adding one-sixth of a pint of truffle essence and three ounces of chopped truffles per quart of Madeira Sauce. It may be served with small entrees, timbales, etc., etc.