Zingara Sauce B.

Ingredients

• 3 décilitres white wine
• 3 décilitres mushroom cooking liquid
• 4 décilitres demi-glace (rich brown sauce)
• 2.5 décilitres tomato sauce
• 1 décilitre fond blanc (light cooking stock)
• 70 grammes lean ham
• 70 grammes scarlet tongue
• 50 grammes mushrooms
• 30 grammes truffle
• cayenne pepper

Instructions

1. Reduce the white wine and mushroom cooking liquid together by two-thirds and one-half respectively. Add the demi-glace, tomato sauce, and fond blanc. Bring to a boil and simmer for 5 to 6 minutes.
2. Season with a pinch of cayenne pepper. Finish by folding in a julienne composed of lean ham, scarlet tongue, mushrooms, and truffle.