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- Peel and mince the shallot.
- Brown in about 20 g of butter.
- Add the mushrooms, salt and pepper and continue simmering until the liquid expressed from the mushrooms evaporates.
- Flambé using the Calvados.
- Add the veal stock and simmer for 5 minutes to reduce the mixture.
- Add the crème fraîche.
- Allow to simmer until the sauce is nice and thick and creamy.