Villeroy Sauce makes a delightful accom-paniment to chicken, lamb and sweetbreads. It can also be used to coat fish or meat which are then dipped in breadcrumbs and deep-fried. If Villeroy Sauce is used for this purpose it needs to be slightly thicker, so add
2 tablespoons of beurre manie zohile the sauce is hot.
1 oz. butter
8 oz. mushrooms, wiped clean and thinly sliced
1 pint Allemande Sauce
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the mushrooms to the pan and cook for 6 to 8 minutes or until the mushrooms are very soft.
Remove the pan from the heat. Pour the contents of the pan through a fine wire strainer held over a medium-sized mixing bowl. Using a wooden spoon press the mushrooms against the strainer to extract as much of the juice as possible. Reserve the strained cooking liquid and discard the contents of the strainer.
Pour the allemande sauce into a medium-sized saucepan and place the pan over moderate heat. Add the reserved cooking liquid to the pan. Cook the sauce, stirring frequently, for 10 to 15 minutes or until the sauce has reduced by one-third of its original quantity and is thick and smooth. Remove the pan from the heat and pour the reduced sauce into a warmed sauceboat and serve immediately.