Sauce Tortue (Turtle Sauce)

Ingredients

• 2 décilitres and a half veal stock (fonds de veau)
• 3 grammes sage
• 1 gramme marjoram
• 1 gramme rosemary
• 2 grammes basil
• 1 gramme thyme
• 1 gramme bay
• a pinch of parsley leaves
• 25 grammes mushroom peelings
• 4 grains coarse pepper
• 7 décilitres sauce Demi-glace
• 3 décilitres sauce Tomate
• 1 décilitre Madeira
• a little truffle essence
• Cayenne

Instructions

1. Bring 2 décilitres and a half of veal stock to the boil and add the sage, marjoram, rosemary, basil, thyme, bay, parsley leaves and mushroom peelings.
2. Cover and let infuse for 25 minutes, adding 4 grains of coarse pepper 2 minutes before the end.
3. Strain the infusion through muslin.
4. Pour it into 7 décilitres of sauce Demi-glace combined with 3 décilitres of sauce Tomate.
5. Reduce by a quarter and pass through the étamine.
6. Bring to point with 1 décilitre of Madeira and a little truffle essence, and heighten with Cayenne.