Boil one-half pint of veal stock, adding a small sprig each of sage, sweet marjoram, rosemary, basil, thyme, and bay, two ounces of mushroom parings, and one ounce of parsley. Cover and infuse for half an hour. Two minutes before straining the infusion, add four crushed peppercorns.

After straining through fine linen, add one-half pint each of half-glaze and tomato sauce with four tablespoonfuls of sherry, a little truffle, essence, and a good pinch of cayenne.