| Ingredients:
Onions, ham, butter, Marsala,
Veloute
sauce, thyme, bay leaf, peppercorns, cloves, mushrooms, Espagnole
sauce, tomato sauce, game stock or essence.
Preparation:
Fry
an onion in butter with some bits of cut-up ham, then pour a glass of Marsala
over it, and 1 cup of Velute
sauce, add a sprig of thyme, a bay leaf, four peppercorns, a clove,
a tablespoonful of
mushroom
cuttings, and cook until reduced to half.
In
another saucepan put two cups of Espagnole
sauce, one cupful of Tomato
sauce, and half a cup
of
game stock or essence. Cook until reduce a third, and add the contents
of the first saucepan, boil the sauce a few minutes, and pass it through
a sieve.
Warm
it up in a bain-marie
before using. |
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