This is a type of sauce that is made by thickening a veloute sauce with truffles and ham to create a rich and flavorful base. The veloute sauce is made by combining a pale roux with a white stock, and then cooking it until it reaches a smooth, creamy consistency. The truffles and ham are then added to the sauce, infusing it with their savory flavors and creating a delicious and decadent final product. This type of sauce is often used to add depth and complexity to meat and poultry dishes, and is particularly well-suited for game meats like venison or wild boar. It is sometimes referred to as “truffle and ham veloute,” and is a favorite of many chefs and home cooks alike.