35 Sauce Chasseur

Escoffier’s method


Heat 15 g (½ oz) butter and ¼ dl (1 fl oz or U.S. cup) olive oil in a pan; add 150 g (5 oz) sliced button mushrooms and fry until lightly coloured. Add 25 g (1 oz) finely chopped shallots, cook together for a few moments and drain off half the fat. Add 2 dl (7 fl oz or U.S. cup) dry white wine and ½ dl (2 fl oz or ¼ U.S. cup) brandy; reduce by half. Add 4 dl (14 fl oz or U.S. cups) of Sauce Demi-glace, 2 dl (7 fl oz or U.S. cup) Tomato Sauce and 1 tbs Meat Glaze; simmer gently for 5 minutes and finish with a little chopped parsley.