193 | Sauce Salmi.
—Place in a saucepan two tablespoonfuls of fumet of game (No. 213) with a half pint of Madeira sauce (No. 185); add two or three livers of any kind of game at hand, cut into small dice-shape pieces. Cook together on a moderate fire for ten minutes; then strain through a colander; mix in the zest of a sound lemon just before serving.