No. 445
Champagne Sauce, Also with Chablis, Rhine Wine, Sauterne or Gravewine
Sauce au Champagne, Chablis, Vin du Rhin, Sauterne ou Grave
The sauces may be made white or brown for a base; for white, using veloute (No. 415), for the brown, having a brown espagnole (No. 414). Reduce one quart of espagnole with half a pint of mushroom essence (No. 392), or the liquor in which they have been cooked, also a pint of mirepoix stock (No. 419), add a pint of champagne or any other wine and reduce once more until the sauce be sufficiently consistent. If made with veloute thicken it with egg-yolks, cream and small pats of butter.