Sailor's Sauce
Sailor's sauce is a rich, wine-based sauce built on poultry liver, shallots and mushrooms, made to go with meat. This version is adapted from a recipe in Henry Hartshorne's Household Cyclopedia. The liver gives the sauce its depth, while the white wine and a long simmer mellow it, and straining leaves it smooth. It takes about 40 minutes and uses only one saucepan.
Instructions
Chop the poultry liver, shallots and truffles or mushrooms into small pieces so they cook evenly and break down in the sauce.
Heat the oil in a saucepan until it is hot. Add the chopped liver, shallots and mushrooms and fry for 1 minute, stirring so nothing sticks.
Pour in the gravy and the white wine, then add the salt and pepper. Bring to a gentle simmer and cook for half an hour, until the sauce has taken on a deep, rich flavor.
Strain the sauce to remove the solids and serve it with meat dishes.
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