Financiere Sauce for Fat and for Lean and with Game and Chicken

Put four ounces of butter in a saucepan, add four ounces of cooked lean ham cut in three-sixteenth inch squares, fry without coloring and then throw in four ounces of mushrooms or their parings, two bay leaves, as much thyme, one ounce of truffle parings and two gills of dry Madeira or sherry, let simmer and reduce over a slow fire. Moisten with one pint of veal blond (No. 423), and one pint of espagnole (No. 414), then let boil and despumate, adding a gill more Madeira, and when the suce is done, strain it through a tammy.

For Lean.-Replace the ham by smoked salmon or sturgeon, the sherry by sauterne, the veal blond by fish stock (No. 417), and use lean espagnole, and then finish the same as for the fat.

For Financiere Sauce with Game or Chicken.—Infuse in a quarter of a bottleful of warm white wine or champagne, two ounces of mushrooms and one of truffles. Place two ounces of butter in a saucepan with two ounces of finely minced raw ham, and when it is fried, drain off the butter and moisten with one pint either of chicken or game stock (No. 195), one pint of espagnole (No. 414), and the infused mushrooms and truffles; season with a dash of cayenne pepper, and let boil, skim and reduce it to a proper degree. Strain the sauce and keep it warm in a bain marie.