189. Sauce Duxelle.
—Reduce half a pint of Madeira sauce ([No. 185]) with half a glassful of white wine; add to it twelve very finely chopped mushrooms, two shallots also chopped up and browned in a very little butter for five minutes, and half an ounce of chopped, cooked beef-tongue. Boil again for five minutes and serve.
190. Sauce Colbert.
—Put in a saucepan half a pint of very thick Madeira sauce ([No. 185]); add to it very gradually one ounce of good, fresh butter, also two tablespoonfuls of meat-glaze ([No. 141]). Mix well together without boiling; then squeeze in the juice of half a sound lemon, and add one teaspoonful of chopped parsley when serving.
191. Sauce Perigueux.
—Chop up very fine two fine truffles; place them in a sautoire with a glassful of Madeira wine. Reduce on the hot stove for five minutes. Add half a pint of Espagnole sauce ([No. 151]). Just allow to come to a boil, and serve very hot.
192. Sauce Robert.
—Slice half an onion and fry it in a saucepan with half an ounce of butter and a teaspoonful of sugar until it is of a golden color, or about five minutes; then moisten with half a glassful of white wine and half a pint of Espagnole sauce ([No. 151]). Boil for ten minutes; then add a teaspoonful of dry English mustard, diluted in cold broth or gravy; stir carefully, and finally rub through a hair sieve and serve.
193. Sauce Salmi.
—Place in a saucepan two tablespoonfuls of fumet of game ([No. 213]) with a half pint of Madeira sauce ([No. 185]); add two or three livers of any kind of game at hand, cut into small dice-shape pieces. Cook together on a moderate fire for ten minutes; then strain through a colander; mix in the zest of a sound lemon just before serving.