34—Brown Chaud-froid Sauce

Put one quart of half-glaze into a sauté-pan with one-fifth pint of truffle essence. Put the pan on an open fire, and reduce its contents; while making same add to the sauce, in small quantities at a time, one and one-half pints of jelly.

The degree of reduction in this sauce is a good third, but, to be quite certain, a test of its consistence may be made by allowing it to cool a little. After the reduction, carefully taste, and rectify the seasoning if necessary; mix a little Madeira or Port with the sauce, away from the fire, and strain through muslin or, preferably, through a Venetian-hair sieve. Stir the sauce now and then while it cools, until it is sufficiently liquid, and at the same time consistent enough, to coat immersed solids evenly with a film of sauce. Its use will be explained among the formulæ of the different kinds of Chaud-froids.