32—SAUCE BORDELAISE
Put into a vegetable-pan two oz. of very finely minced shallots, one-half pint of good red wine, a pinch of mignonette pepper, and bits of thyme and bay. Reduce the wine by three-quarters, and add one-half pint of half-glaze. Keep the sauce simmering for half an hour; despumate it from time to time, and strain it through linen or a sieve. When dishing it up, finish it with two tablespoonfuls of dissolved meat glaze, a few drops of lemon-juice, and four oz. of beef-marrow, cut into slices or cubes and poached in slightly salted boiling water. This sauce may be buttered to the extent of about three oz. per pint, which makes it smoother, but less clear. It is especially suitable for grilled butcher's meat.
33—CHASSEUR SAUCE (Escoffier's Method)
Peel and mince six medium-sized mushrooms. Heat one-half oz. of butter and as much olive oil in a vegetable-pan; put in the mushrooms, and fry the latter quickly until they are slightly browned. Now add a coffeespoonful of minced shallots, and immediately remove half the butter; pour one-half pint of white wine and one glass of liqueur brandy into the stewpan; reduce this liquid to half, and finish the sauce with: one-half pint of half-glaze, one-quarter pint of tomato sauce, and one tablespoonful of meat-glaze. Set to boil for five minutes more, and complete with a teaspoonful of chopped parsley.
34—BROWN CHAUD-FROID SAUCE
Put one quart of half-glaze into a sauté-pan with one-fifth pint of truffle essence. Put the pan on an open fire, and reduce its contents; while making same absorb one and one-half pints of jelly—the latter being added to the sauce in small quantities.
The degree of reduction in this sauce is a good third, but, to be quite certain, a test of its consistence may be made by allowing it to cool a little. After the reduction, carefully taste, and rectify the seasoning if necessary; mix a little Madeira or Port with the sauce, away from the fire, and strain through muslin or, preferably, through a Venetian-hair sieve. Stir the sauce now and then while it cools, until it is sufficiently liquid, and at the same time consistent enough to coat immersed solids evenly with a film of sauce. Its use will be explained among the formulæ of the different kinds of Chaud-froids.
