Chasseur Sauce (Escoffier Method)

Ingredients

• 150 g fresh mushrooms, thinly sliced
• 1 tablespoon shallots, minced
• 2 decilitres white wine
• 1 glass Madeira cognac
• 4 decilitres demi-glace (brown sauce reduction)
• 2 decilitres tomato sauce
• 0.5 teaspoon meat glaze
• 1 teaspoon parsley, minced

Instructions

1. Heat butter and oil in a heavy-bottomed pan. Add the sliced mushrooms and allow them to brown lightly. Add the minced shallots. Almost immediately, drain away half the fat.
2. Deglaze (déglacer) the pan with white wine and Madeira cognac. Reduce the liquid by half.
3. Add the demi-glace (brown sauce reduction), tomato sauce, and meat glaze (glace de viande). Bring to a boil and simmer for 5 minutes.
4. Finish the sauce by stirring in the minced parsley.