Chasseur Sauce

Ingredients

• six medium-sized mushrooms
• one-half oz. of butter
• as much olive oil
• a coffeespoonful of minced shallots
• one-half pint of white wine
• one glass of liqueur 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, fry mushrooms until browned.

3. 3

   Add shallots, remove half the butter, then add wine and brandy.

4. 4

   Reduce by half, finish with half-glaze, tomato sauce, and meat-glaze.

5. 5

   Boil for five minutes and complete with parsley.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 20. The excerpt below is the record exactly as published.

CHASSEUR SAUCE (Escoffier’s Method) Peel and mince six medium-sized mushrooms. Heat one- half oz. of butter and as much olive oil in a vegetable-pan; put in the mushrooms, and fry the latter quickly until they are slightly browned. Now add a coffeespoonful of minced shallots, and immediately remove half the butter; pour one-half pint of white wine and one glass of liqueur 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

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