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Ingredients Edit

Direcitons Edit

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

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