144 Sauce Régence

For Fish and Fish Garnishes

Method

Place 2 dl (7 fl oz or U.S. cup) each of Rhine wine and Fish Stock, and 20 g ( oz) each of fresh mushroom trimmings and raw truffle trimmings in a pan and reduce by half. Strain this reduction through a clean cloth, add it to 8 dl (1⅖ pt or U.S. cups) Sauce Normande and finish with 1 tbs truffle essence.

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