54—Rouennaise Sauce

Prepare a “Bordelaise” sauce according to Formula No. 32, Sauce Bordelaise. The diluent of this sauce must be an excellent red wine. For one pint of sauce, pass four raw ducks’ livers through a sieve; add the resulting purée to the Bordelaise, and heat the latter for a few minutes in order to poach the liver. Be careful, however, not to heat the sauce too much nor too long, lest the liver be cooked. Serve this sauce with duckling à la Rouennaise.