Sauce Zingara II

Ingredients

• 3 décilitres white wine and mushroom cooking liquor
• 4 décilitres sauce Demi-glace
• 2 and a half décilitres sauce Tomate
• white stock (quantity unreadable in the source — printed as a damaged fraction before "décilitre")
• a point of Cayenne
• 70 grammes lean ham and scarlet tongue
• 50 grammes mushrooms
• 30 grammes truffle

Instructions

1. Reduce by two thirds 3 décilitres of white wine and mushroom cooking liquor taken in equal halves.
2. Add 4 décilitres of sauce Demi-glace, 2 and a half décilitres of sauce Tomate, and the white stock.
3. Let it boil for 5 to 6 minutes.
4. Sharpen with a point of Cayenne.
5. Complete with a julienne of 70 grammes of lean ham and scarlet tongue, 50 grammes of mushrooms, and 30 grammes of truffle.