Sauce Godard (Champagne Sauce for the Godard Garnish)

Ingredients

• 4 décilitres Champagne or dry white wine
• a fine Mirepoix with ham
• 1 litre sauce Demi-glace
• 2 décilitres essence of mushrooms

Instructions

1. Reduce the Champagne or dry white wine by half with the fine Mirepoix with ham.
2. Add the sauce Demi-glace and the essence of mushrooms.
3. Cook gently for 10 minutes and pass through the chinois.
4. Reduce by about a third and pass again through the tammy.