Dark Chaufroix Sauce for Game

Ingredients

• 1 cuartillo Spanish sauce (salsa española)
• game essence (esencia de caza)
• 1 cuartillo aspic
• oil

Instructions

1. The game meat pieces to be glazed with this sauce must be cooked and thoroughly chilled.
2. Combine the Spanish sauce (reduced with fortified wine), game essence, and aspic in a saucepan over moderate heat. Reduce the mixture by half, then remove from heat, stirring constantly until it cools.
3. Set the pan over ice and continue stirring until the sauce becomes firm and glossy.
4. Using a fork, dip each piece of cold cooked game into the sauce to coat thoroughly. Arrange the coated pieces on an oil-rubbed plaque so they release easily once the sauce sets.