Sauté 1 chopped shallot and 3 chopped or sliced mushrooms in a little butter. Add 100 mls of white wine and the Espagnole. You can also add some a skinned and de-seeded chopped tomato (known as a concasse) with the mushrooms and finely chopped herbs such as parsley, thyme etc. Season to taste. Often cooked directly into a pan that had just fried meats. Add 1 chopped shallot and fry gently until soft in an pan-fat, then add 100mls of red wine and the Espagnole. When hot, whisk in 1 tsp of butter to enrich the sauce and season to taste. You can add a sprinkling of cayenne pepper to add flavour. This is frequently used in larger formal kitchens. Make a brown beef stock first and simmer until it has reduced and thickened slightly. Make and then add the Espagnole to a 1 to 1 ratio of sauce to stock, continue to simmer to reduce the sauce to a desired consistency. This sauce is best made in a large amount as it stores very well in the fridge or freezer for future use. Heat the espagnole and add 100ml of white wine, or a light red wine. Add the zest and juice of 1 orange and a tablespoon of redcurrant jelly or jam. Finely chop 50g of gherkins and stir into the Espagnole sauce.
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One-sentence summary -- Sauce Chasseur. Sauce Bourguignonne. Demi-glace. Orange & Redcurrant - another classic. Sauce Charcutière.

Q: Leaving the refrigerator door open lets the cold air out, meaning your fridge has to work harder to maintain its inside temperature.  Also, try to remember that oven-baked foods will cook more quickly and evenly if you can avoid opening the oven door repeatedly to check on the food.  Try to pull everything you need from the refrigerator in one go. Use an oven timer for help with preheating, checking on your food, and remembering to turn the oven off. Putting frozen items in the refrigerator to thaw is safer than thawing them on the counter. Frozen foods also help to keep the interior of your fridge nice and chilly as the cold seeps into the surrounding air. Thawing foods like meat or casseroles all the way will reduce their cooking time once you're ready to start. If you're only using a small saucepan to cook with, put it on the smallest burner. Using a larger burner will allow heat to escape into the room, and does not cook your food any faster. This can be especially helpful around the holidays or if you enjoy baking large batches of pies or cookies. You can also turn off the oven before the end of the specified cooking time; the residual heat will continue to cook the food for several minutes. It'll boil faster that way, and keep steam heat from escaping into your kitchen. If you boil water every day, an electric kettle can save time and energy because they heat up very quickly. For speed and convenience, many people try cooking meals where all the ingredients can be cooked together in one pot. Soups, pasta dishes, and rice-based dishes are great examples of recipes that can be made using only one pot. This may require cooking in stages, i.e., browning the meat, boiling the pasta, and then finally combining all ingredients in the pot to finish the cooking together. Once your pot has reached the boiling point, turning the heat down will save energy by allowing the heat trapped inside the pot to do most of the cooking.  Leaving your soup to boil increases the possibility of scorching food at the bottom of the pot, so lowering the heat can have more than one benefit. Cooking outdoors is a great summer pastime, but you can grill year-round if the weather permits. Cooking over an open fire or charcoal grill won't add a dime to your energy bills, and you can cook large amounts of food for use throughout the week.
A: Open the refrigerator or oven door only when absolutely necessary. Thaw frozen foods in the refrigerator. Match the size of the pot to the stove top element. Optimize your preheated oven by cooking several items in a row. Use a lid when boiling a pot of water. Try one-pot cooking. Put soups and stews on simmer. Use a charcoal grill outdoors.

Article: Do this at least twice a day, for at least two minutes each session. Invest in a portable toothbrush and toothpaste if you frequently consume garlic or onion. Brushing on its own only cleans just over half of the surface of your teeth, and thus it is important to floss, as well. You should ideally be doing this after every meal. An antibacterial mouthwash containing chlorhexidine, hydrogen peroxide, or cetylpyridinium chloride will help to prevent bad breath. Many brands of mouthwash contain alcohol, which can dry out your mouth (a cause of bad breath), so avoid these brands if possible. The filaments on your tongue trap tiny particles and bacteria; the major proportion of odor-producing bacteria are found on the tongue. Thus, when you brush your teeth, also clean your tongue with a tongue cleaner or toothbrush. Using an irrigator or water pick cleans food particles from around and under your gums and between your teeth. If you aren't getting foods out through the methods listed above, they are rotting and festering in your mouth; a water pick will help to remove stubborn food particles.
Question: What is a summary of what this article is about?
Brush your teeth. Floss. Use mouthwash. Use a tongue cleaner. Use a water pick.

Article: Use a sharp knife and cutting board to remove a section of at least an inch from each end of the stalk. This will remove the dried-out portions from older cuts.  You may need to score the tough outer edge of the stalk by cutting or gently sawing a few millimeters in all the way around the stalk, then breaking it along the scoring, rather than trying to chop all the way through. You may need to cut more from each end if the ends have become very hard and dried and you cannot access the juicier flesh. Divide a long stalk into several smaller pieces that are easier to work with. Score and break or chop through the stalk to make pieces of about six inches.  It will be easiest to cut through sections of the stalk in between the thicker joints. Keep in mind, however, that the sections between the joints will also be the easiest to chew or use for other purposes, so it’s best to keep them intact. You can also cut the stalk lengthwise into two, four, or more thinner sticks for consumption. Do this before cutting off the outer layer, or afterwards if it’s easier to do so. Stand a piece of the cane on its end and cut downward to remove the outermost layer of the stalk. This eliminates the hard, green “bark” that cannot be chewed.  Cut in about a millimeter from the edge, or wherever you see that the tougher green bark is distinguished from the inner white flesh. You may be able to peel the outer layer down and off the stalk with your fingers after making an initial cut, depending on how easily your cane’s bark separates from the flesh.
Question: What is a summary of what this article is about?
Cut a small part off from each end. Cut the cane into sections. Cut off the outer layer.