Sauce Italienne (Italian Sauce)

Ingredients

• three quarters of a litre of Sauce Demi-glace
• 4 spoonfuls (125 grammes) of dry Duxelles
• 125 grammes lean cooked ham
• 1 spoonful chopped parsley

Instructions

1. Add 4 spoonfuls (125 grammes) of dry Duxelles and 125 grammes of lean cooked ham cut into a fine brunoise to three quarters of a litre of tomatoed Sauce Demi-glace.
2. Let cook for 5 to 6 minutes.
3. Complete at the moment of serving with 1 spoonful of chopped parsley, chervil and tarragon.