|
Ingredients
|
Quantity
|
|
Espagnole sauce
|
300ml
|
|
Shallot or small red onion (chopped)
|
1
|
|
Parsley (chopped)
|
1 tsp
|
|
Meat glaze
|
1 tsp
|
|
Claret (optional)
|
75ml
|
|
Salt
|
to taste
|
Cook shallots in a claret or in a little stock. Add
espagnole and meat glaze. Boil for 5 minutes. Strain through tammy cloth. Add
parsley, salt and reheat.
