195 | Sauce Napolitaine.
—Reduce in a saucepan two tablespoonfuls of raw mirepoix (No. 138) with half an ounce of butter; after five minutes moisten with a small glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), two tablespoonfuls of tomato sauce (No. 205), and two tablespoonfuls of fumet of game (No. 218), if any on hand. Reduce for ten minutes, and rub through a sieve.