Sauce Chasseur (Escoffier's Method)

Ingredients

• 150 grammes raw mushrooms
• butter
• oil
• 1 spoonful shallots
• 2 décilitres white wine
• 1 Madeira-glass cognac
• 4 décilitres sauce Demi-glace
• 2 décilitres sauce Tomate
• half a spoonful glace de viande
• 1 small spoonful parsley

Instructions

1. Sauté 150 grammes of raw sliced mushrooms in butter and oil, letting them brown lightly.
2. Add 1 spoonful of chopped shallots and, almost at once, drain off half the fat.
3. Moisten with 2 décilitres of white wine and 1 Madeira-glass of cognac, then reduce by half.
4. Complete with 4 décilitres of sauce Demi-glace, 2 décilitres of sauce Tomate and half a spoonful of glace de viande.
5. Hold at a boil for 5 minutes.
6. Finish with a small spoonful of chopped parsley.