Shallot and wine sauce

Shallot and wine sauce

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
1 tablespoon finely chopped golden shallots
60ml port or madeira
125ml brown beef stock
salt and freshly ground white pepper
1 tablespoon chopped parsley

Method

  1. After removing supremes, add shallots to fat remaining in pan and sauté on moderate heat for 1 minute. Stir in port or Madeira and stock and boil on high heat until reduced by half. Season with salt and pepper, stir in chopped parsley and pour over supremes.
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