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Sauce, Chasseur

Place six finely chopped, sound shallots in a small saucepan with tablespoon melted butter and fry a nice light colour. Pour in one and a half gills white wine and let reduce until nearly dry, pour in one gill demi-glace and a gill tomato sauce, add half teaspoon freshly chopped parsley, two saltspoons salt, one saltspoon pepper and twelve sliced canned mushrooms. Lightly mix, boil ten minutes, then use as directed.