Tortue Sauce

Ingredients

• 2.5 dl veal stock (fond de veau)
• 3 g sage
• 1 g marjoram
• 1 g rosemary
• 2 g basil
• 0.5 g thyme
• 0.5 g bay leaf
• 1 pinch parsley leaves
• 25 g mushroom skins
• 4 grains black peppercorns
• 7 dl demi-glace sauce
• 3 dl tomato sauce
• 1 dl Madeira wine
• as needed truffle essence
• to taste pinch cayenne pepper

Instructions

1. Bring the veal stock to a boil. Add the sage, marjoram, rosemary, basil, thyme, bay leaf, parsley leaves, and mushroom skins. Cover and let infuse for 25 minutes. Add the peppercorns 2 minutes before straining.
2. Strain the infusion through cheesecloth into a large saucepan containing the demi-glace sauce and tomato sauce combined. Reduce by one quarter. Pass the sauce through fine cheesecloth again. Finish with Madeira wine and a small amount of truffle essence. Season with cayenne pepper, using restraint—the sauce should have sufficient body and depth without excessive heat.