Sauce Demi-Glace

• 1 pint brown sauce
• chopped stems and peelings of 6 mushrooms
• 6 tab

Simmer chopped mushroom stems and peelings in dry sherry or Madeira until liquid is reduced by half.

Reduce Brown Sauce to half the original quantity. Then add meat glaze, mushrooms and juices to this mixture, and simmer over a low heat for 15 minutes. Strain before serving.