Chasseur Sauce

Ingredients

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

Method

1. 1

   Peel and mince mushrooms.

2. 2

   Heat butter and olive oil in a vegetable-pan, fry mushrooms until browned.

3. 3

   Add minced shallots, remove half the butter.

4. 4

   Pour in white wine and brandy, reduce to half.

5. 5

   Finish with half-glaze, tomato sauce, and meat-glaze.

6. 6

   Boil for five minutes, then add chopped parsley.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 31. The excerpt below is the record exactly as published.

Chasseur Sauce. Peel and mince six medium-sized mushrooms. Heat one- half ounce of butter and as much olive oil in a vegetable-pan; put in the mushrooms, and fry until they are slightly browned. Now add a teaspoonful of minced shallots, and remove half the butter; pour one-half pint of white wine and one glass of liquor brandy into the stewpan; reduce this liquid to half, and finish the sauce with one half-pint of half-glaze, one-quarter pint of tomato sauce, and one tablespoonful of meat-glaze. Set to boil for five minutes more, and complete with a teaspoonful of chopped parsley

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