D'Uxelles Sauce

Chop fino the following ingredients in equal proportions, according to the quantity of sauce required for present use: viz., mushrooms, truffles, ham, parsley, and shalots; put these into a small stewpan with an ounce of scraped fat bacon, and stir tho whole over the fire for six minutes; then add about half a pint of sauce, the juice of half a lemon, nutmeg, pepper, and salt, a good pinch of sugar, and four yolks of eggs; stir again over the fire to set the eggs, and use the D'Uxelles as herein directed.