Appareil à la Montglas (Montglas Mixture for Cutlets and Other Uses)

Ingredients

• 150 grammes scarlet tongue
• 100 grammes cooked mushrooms
• 100 grammes truffles
• 2 and a half décilitres sauce Demi-glace with Madeira
• butter

Instructions

1. Cut 150 grammes of scarlet tongue, 100 grammes of cooked mushrooms and 100 grammes of truffles into a short julienne, a little larger than the ordinary julienne.
2. Bind the julienne with 2 and a half décilitres of well-reduced sauce Demi-glace with Madeira.
3. Spread on a buttered dish and let it cool before use.