• Stock (add any remnants and bones of fowl)
  • 2 ounces of butter
  • cuttings of fowl
  • 3 peppercorns
  • mushroom trimmings
  • 1 tomato
  • 1 carrot
  • 1 turnip
  • 2 cloves of onion
  • 1 bay leaf
  • 1 a sprig of thyme
  • parsley
  • marjoram
  • chopped shallot

The same as Espanole, or Brown Sauce, but use white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped shallot.