|
Ingredients
|
Quantity
|
|
Shallots
|
30gms
|
|
Thyme
|
1 spring
|
|
Bayleaf
|
1
|
|
Mushrooms (parings)
|
30gms
|
|
Meat gravy
|
300ml
|
|
Butter
|
115gms
|
|
Lime juice
|
½ lime
|
|
Parsley
|
¼ bunch
|
Prepare parsley butter with butter, parsley and lime. Put
all the remaining ingredient into a stew pan and cook to reduce to half the
quantity. Strain through muslin, add the prepared parsley butter. Serve hot
with Chateaubriand or grilled fillet of beef.
