224—Duxelle for Stuffed Vegetables (Tomatoes, Mushrooms, &c.)

Put six tablespoonfuls of dry duxelle into a small stewpan, and add thereto three tablespoonfuls of half-glaze sauce containing plenty of tomato, crushed garlic the size of a pea, and two tablespoonfuls of white wine. Set to simmer until the required degree of consistence is reached.

N.B.—A tablespoonful of fine, fresh bread-crumbs may be added to the duxelle in order to thicken it.