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

Ingredients

• Three quarters of a litre sauce Demi-glace
• 1 décilitre truffle essence
• 6 to 7 décilitres gelée
• 1 half-décilitre Madeira or Port

Instructions

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