A Good Chasseur Sauce for Game

Ingredients

• six medium-sized mushrooms
• half an ounce of butter
• as much olive oil
• a teaspoonful of minced shallots
• half a pint of white wine
• one glass of liqueur brandy
• half a pint of half glaze
• a quarter of a pint of tomato sauce
• one tablespoonful of meat glaze
• a teaspoonful of chopped parsley

Method

1. 1

   Peel and mince mushrooms, heat butter and olive oil in a vegetable pan.

2. 2

   Fry mushrooms until slightly browned, add shallots and remove half the butter.

3. 3

   Pour in wine and brandy, reduce to half, finish with half glaze, tomato sauce, and meat glaze.

4. 4

   Boil for five minutes and finish with parsley.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 79. The excerpt below is the record exactly as published.

A GOOD CHASSEUR SAUCE FOR GAME PEEL and mince six medium-sized mushrooms ; heat half an ounce of butter and as much olive oil in a vegetable pan. Put in the mushrooms and fry them quickly until they are slightly browned ; then add a teaspoonful of minced shallots and immediately remove half the butter. Pour half a pint of white wine and one glass of liqueur brandy into the stewpan ; reduce this liquid to one-half and finish the sauce with half a pint of half glaze, a quarter of a pint of tomato sauce and one table- spoonful of meat glaze. Set to boil for five minutes more and finish with a teaspoonful of chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.