- 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.