This rich sauce is served cold as an accompaniment to game, duck or cutlets. The basis of Brown Chaudfroid Sauce (show-
fwah) is the traditional demi-glace sauce with Madeira. It should be used when it is just on the point of setting.
1 tablespoon beef or vegetable fat
1 medium-sized onion, finely chopped
2 bacon slices, rind removed and diced
1 tablespoon flour
1 tablespoon tomato puree
2 oz. mushrooms, wiped and finely chopped
1 pint home-made beef stock or stock made with a beef stock cube
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried parsley
½ teaspoon dried thyme
5 fl. oz. aspic jelly
1 oz. gelatine
3 fl. oz. Madeira, sherry or
To make the demi-glace sauce, melt the fat in a heavy, medium-sized saucepan over moderate heat. Add the onion and bacon
and, stirring occasionally with a wooden spoon, cook until brown. Add the flour and, stirring constantly, cook until the flour colours.
Remove the pan from the heat and stir in the tomato puree, mushrooms, beef stock or consomme, salt, pepper and herbs.
Return the pan to moderate heat and bring to the boil. Reduce the heat to low and simmer for 20 minutes, stirring
occasionally. Remove the pan from the heat and place to one side.
Heat the aspic jelly in a small saucepan over low heat and dissolve the gelatine in it, stirring continuously with a wooden spoon. Add the dissolved aspic mixture and the Madeira, sherry or port to the demi-glace sauce and stir to mix.
Pour into a sauce boat. Put the sauce boat in the refrigerator.
When the sauce is on the point of setting it is ready to serve.