|
Ingredients
|
Quantity
|
|
|
Demiglace
|
600ml
|
|
|
Tomato sauce
|
300ml
|
|
|
Madeira wine or red wine
|
60ml
|
|
|
Truffle
|
Cut into julienne strips
|
60gms
|
|
Mushrooms
|
60gms
|
|
|
Ox tongue
|
60gms
|
|
|
Ham
|
60gms
|
|
|
Butter
|
15gms
|
|
|
Seasoning
|
|
|
Melt butter. Add juliennes. Cover and cook for about 5
minutes. Add the demiglace and tomato sauce and bring to a boil. Correct
seasoning. Skim well and finish with the wine.
Serve with small cuts
of meat and poultry.
