This sauce may be made in either of the following ways:
- Place 2½ dl (9 fl oz or 1⅛ U.S. cups) vinegar in a pan with 1½ tbs finely chopped shallot and reduce by half. Moisten with 7 dl (1¼ pt or 3 U.S. cups) Brown Stock and add 160 g (5½ oz) breadcrumbs fried in butter; simmer gently for 5–6 minutes and finish with 1 tbs chopped parsley and the juice of half a lemon.
- Place 1½ dl (5 fl oz or ⅝ U.S. cup) each of white wine and mushroom cooking liquor in a pan and reduce by two-thirds. Add 4 dl (14 fl oz or 1¾ U.S. cups) Sauce Demi-glace, 2½ dl (9 fl oz or 1⅛ U.S. cups) Tomato Sauce and 1 dl (3½ fl oz or ½ U.S. cup) white stock; simmer gently and skim carefully for 56 minutes. Season with a little Cayenne pepper and finish with a Julienne comprising 70 g (2½ oz) lean cooked ham and salted ox tongue, 50 g (2 oz) mushrooms and 30 g (1 oz) truffle.
These sauces are specially suitable for serving with entrées of veal and poultry.