36 Sauce Chaud-froid Brune

• 7½ dl (1⅓ pt or 3¼ U.S. cups) Sauce Demi-glace<

Preparation

Place the Demi-glace and truffle essence in a pan and reduce quickly stirring with a metal spatula and adding the jelly a little at a time until the total quantity of all the ingredients is reduced by one-third.

Correct the seasoning and check that the consistency of the