Cut very carefully into small julienne-shaped pieces one ounce of cooked smoked beef tongue, one ounce of cooked chicken, two truffles, and four mushrooms. Place all in a saucepan, with half a wineglassful of good Madeira wine ; place the pan on a brisk fire, and let reduce for three minutes. Then add half a pint of Espagnole sauce (No. 151), and one gill of good tomato sauce (No. 205). Let all cook for five minutes longer, and serve very hot.