Les Amis d'Escoffier Society Boston, LTD.

Dedicated to Auguste Escoffier the King of Chefs

Sauces

40 Sauce Chevreuil

Prepare 1 litre (17 pt or 4 1/2 U.S. cups) of ordinary Sauce Poivrade, using 50 g (2 oz) of bacon in the mirepoix if the
finished sauce is to be served with marinated butcher's meat, or with the addition of game trimmings cooked with the mirepoix if the finished sauce is to be served with game. Pass the sauce firmly through a strainer. Allow to simmer gently and skim whilst adding 1 1/2 dl (5 fl oz or 5/8 U.S. cup) of good quality red wine a little at a time. Finish the sauce with a pinch of sugar and a little Cayenne and pass through a fine strainer.

35 Sauce Chasseur (Escoffier's method)

Heat 15 g (1/2 oz) butter and z dl (1 fl oz or 1/8 U.S. cup) olive oil in a pan; add 150 g (5 oz) sliced button mushrooms and fry until lightly coloured. Add 25 g (1 oz) finely chopped shallots, cook together for a few moments and drain off half the fat. Add 2 dl (7 fl oz or 7/8 U.S. cup) dry white wine and 1 dl (2 fl oz or 1//4 U.S. cup) brandy; reduce by half. Add 4 dl (l4 fl oz or 1 3/4 U.S. cups) of Sauce Demi-glace, 2 dl (7 fl oz or '9 U.S. cup) Tomato Sauce and 1 tbs meat glaze; simmer gently for 5 minutes and finish with a little chopped parsley.