50 Sauce Godard

Method

Place 4 dl (14 fl oz or U.S. cups) of Champagne or dry white wine in a pan with a very fine Mirepoix containing ham, and reduce by half. Add 1 litre ( pt or U.S. cups) Sauce Demi-glace and 2 dl (7 fl oz or U.S. cup) mushroom essence. Simmer gently for 10 minutes and pass through a fine strainer, then continue to simmer gently, reduce by one-third and pass again through a fine strainer.

This sauce is specially used to accompany relevés garnished ‘à la Godard’.

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