73 Sauce Régence

Method

Place 3 dl (½ pt or U.S. cups) Rhine wine in a pan with 150 g (5 oz) of finely cut Mirepoix previously cooked in a little butter and 25 g (1 oz) raw truffle peelings or, if out of season, use 1 dl ( fl oz or ½ U.S. cup) truffle essence; reduce by half. Add 8 dl (1⅔ pt or U.S. cups) Sauce Demi-glace, simmer gently for a few minutes and skim carefully. Pass through a fine strainer.

This sauce is specially suitable for serving with relevés of butcher’s meat.

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