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Chasseur sauce


Preparation method

  1. Peel and mince the mushrooms. Heat the butter and the olive oil in a vegetable-pan.

  2. Add the mushrooms and fry until they are slightly browned. Now add the minced shallots, and immediately remove half the butter.

  3. Pour white wine and liqueur brandy into the stewpan; reduce this liquid to half, and finish the sauce with the half-glaze, tomato sauce and the meat-glaze.

  4. Set to boil for five minutes more, and complete with the chopped parsley.

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