|
Ingredients
|
Quantity
|
|
Jus lie (made out of veal stock)
|
600ml
|
|
Maitre d’hotel butter
|
225gms
|
|
Thyme
|
1 spring
|
|
Bayleaf
|
1
|
|
Shallots (chopped)
|
60gms
|
|
Mushrooms trimmings
|
60gms
|
|
White wine
|
300ml
|
Put shallots, thyme, mushrooms trimmings, bayleaf and wine
into a pan and reduce to one-third. Add the jus lie (veal gravy) and reduce to
half again. Strain through a muslin cloth. Finish away from heat, with maitre
d’hotel butter.
Serve with fried or
grilled steaks, fillets of beef.
