No. 61 Demi-glace de Gibier.
Make a sauce as above, when passed put it into a stewpan with a pint of consommé (No. 134), and a tablespoonful of tomate sauce (No. 37); simmer it at the corner of the stove ten minutes, add a little sugar, skim it well, then reduce it quickly until a thinish glaze is formed and adheres to the back of the spoon.