Jus de Volaille Lié (p. 382), Jus de Veau Lié (p. 382), or Demi-Glace (p. 383)

Recipes

Recipe Source
Beef Tournedos Provençal The Professional Chef (8th Edition)
Chicken Provençal The Professional Chef (8th Edition)
Fines Herbes Sauce The Professional Chef (8th Edition)