By James Peterson
Prepare the sauce exactly as for the classic method, but replace the demi-glace with 3 tablespoons (45 milliliters) glace de viande. Finish the sauce by whisking in 2 ounces (60 grams) butter just before adding the julienned mushrooms, ham, and truffles.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.