Sauce Salmis (Game-Carcass Sauce)

Ingredients

• 150 grammes fine Mirepoix
• butter
• skin detached from the limbs and the chopped carcass or carcasses of the birds or game being treated
• 3 décilitres white wine
• 8 décilitres sauce Demi-glace
• 4 décilitres stock in keeping with the destination of the sauce (or mushroom cooking liquor for a lean preparation)
• mushroom cooking liquor
• truffle essence
• butter

Instructions

1. Gently fry 150 grammes of fine Mirepoix in butter.
2. Add the skin detached from the limbs and the chopped carcass or carcasses of the bird or game being treated.
3. Moisten with 3 décilitres of white wine and reduce by two thirds.
4. Add 8 décilitres of sauce Demi-glace and let it cook gently for three quarters of an hour.
5. Pass it through the sieve, pressing hard, to obtain the quintessence of the aromatics and the carcasses.
6. Lengthen the coulis obtained with 4 décilitres of stock in keeping with the destination of the sauce; for an exclusively lean preparation, replace the stock with mushroom cooking liquor.
7. Skim for three quarters of an hour to an hour, then reduce the sauce by a good third.
8. Bring it back to the right consistency and quantity with mushroom cooking liquor and truffle essence.
9. Pass it through the étamine and butter it lightly.