Sauce Chaud-froid brune (Brown Chaud-froid Sauce)

Ingredients

• 3/4 litre sauce Demi-glace
• 1 décilitre truffle essence
• 6 1/2 décilitres gelée
• 1 half-décilitre Madeira or Port

Instructions

1. Proportions for 1 litre.
2. Add the truffle essence to the sauce Demi-glace.
3. Reduce over a full fire without leaving the sauce, adding the gelée in small portions; the total reduction should be a good third.
4. Check the seasoning, and check that the sauce has the consistency needed for its use.
5. Finish with the half-décilitre of Madeira or Port.
6. Pass through the muslin.
7. Stir the sauce carefully until it has cooled to the point suitable for coating the elements of the Chaud-froid.