Instructions

1. 1
   Fry the chopped onion in a saucepan of butter with the ham.
2. 2
   Add the marsala wine and blond of veal.
3. 3
   Add the thyme, bay leaf, peppercorns, clove, and mushroom. Cook until reduced by half.
4. 4
   In another saucepan heat the Espagnole sauce, tomato sauce, and game stock or essence. Cook until reduced by a third.
5. 5
   Add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve.
6. 6
   Warm it up in a bain-marie before using.