with veal steaks, lamb chops, pork roast or a holiday turkey.Recipe By : Sitara
Serving Size : 15 Preparation Time :0:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Sauces
Amount Measure Ingredient -- Preparation Method
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1 pound sliced mushrooms
1 cup finely chopped shallots or green onions
3 cups white wine
2 cups cognac
2 cups tomato sauce
3 cups demi glace
6 tablespoons butter
1/2 cup fresh chopped parsley
1/4 cup chopped chives
2 tablespoons chopped fresh thyme or savory
1. Saute mushrooms in butter till browning, add shallots and saute 5 minutes.
2. De-glaze pan with white wine and cognac. Reduce by 1/2.
3. Add tomato sauce and demi glace, bring heat up till simmering and skim fat.
Bring up to boil and whisk in butter one cube at a time. Sauce will thicken.
4. Finish sauce with the fresh herbs.
Serve with sauteed chicken breasts, veal, lamb, etc.