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1
Chop mushroom stems and peelings.
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2
Simmer with sherry until reduced by one-half.
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3
Stir in brown sauce and glace de viande.
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4
Bring to a boil.
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5
Reduce heat to a simmer and cook 10-15 minutes.
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6
Strain.
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7
To make brown sauce/sauce espagnole:.
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8
Melt the fat in a heavy saucepan and cook the carrot and onions until lightly browned. Stir in the flour and continue cooking until the flour is browned, stirring continuously.
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9
Add 3 cups boiling stock [can substitute Better Than Bouillon beef base], the garlic and the garlic, celery, parsley and bay leaf tied in a bundle.
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10
Cook and stir over medium heat until the mixture thickens. Add 3 more cups of hot beef stock.
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11
Cook over low heat, stirring occasionally, for 1 hour. Skim off the fat as it floats to the surface.
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12
Stir in the tomato puree and cook 10 minutes. Strain through a fine sieve.
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13
Add the remaining 2 cups of hot stock and cook slowly over low heat for 1 hour. Skim as needed. At this point, the sauce should be reduced to about 4 cups. Strain and cool again.
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14
Store, covered in the refrigerator. Use within 8-9 days
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15
Can substitute pork fat for beef fat.
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16
For glace de viande: bring 4 quarts veal broth [can substitute chicken broth] into a heavy pot or Dutch oven and bring to boil over a low heat and then simmer for 2 hours until only about 1 quart of broth remains. Strain broth into a small saucepan and continue to simmer over low heat until the liquid remaining in the saucepan is brown in color and of a syrupy consistency. Strain into a bowl or jar and refrigerate to use as needed.
