Re: Please help me decide


"Gene" <gene.sonye@xxxxxxxxxxx> wrote in message
news:6jREq.54246$342.36148@xxxxxxxxxxxxxxxxxxxxxxxxxxxx


snip

I would kick it up a notch (several, actually) and skip the butter and use
a
chasseur sauce. Or any other demi-based sauce. Here is a quickie (you can
adjust for quantity):

Ingredients:
a.. 2 Tbsp butter
b.. 1 cup sliced mushrooms
c.. ¼ cup chopped shallots
d.. 1 cup white wine
e.. 1 quart demi-glace
f.. 1 cup diced tomatoes
g.. 1 Tbsp chopped parsley
Preparation:
1.. In a heavy-bottomed saucepan, heat the butter over medium heat until
it's frothy. Add the mushrooms and shallots and sauté until the mushrooms
are soft and the shallots are translucent, about 5 minutes.


2.. Add the wine, heat until the liquid boils, then lower the heat a bit
and continue simmering until the liquid has reduced by about
three-fourths.


3.. Add the demi-glace and the diced tomato, then lower heat to a simmer
and reduce for about 5 minutes.


4.. Stir in the chopped parsley and serve right away.
Makes about 1 quart of Chasseur Sauce.

Now that was useful! Well done.

Gene

How do you make demiglace? What recipe do you use? Are you able to buy it?



.

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