Sauce à la Régence (Rhine Wine and Truffle Sauce)

Ingredients

• 3 décilitres Rhine wine
• 1 décilitre fine Mirepoix
• 25 grammes raw truffle peelings
• 8 décilitres Sauce Demi-glace

Instructions

1. Put 3 décilitres of Rhine wine with 1 décilitre of fine Mirepoix cooked in advance and 25 grammes of raw truffle peelings — or, out of season, 1 décilitre of truffle essence.
2. Reduce by half.
3. Add 8 décilitres of Sauce Demi-glace.
4. Let it boil for 5 minutes.
5. Pass through a tammy cloth.
6. Serve with relevés of dark butcher's meat.