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Preparation
Step 1
Heat a knob of butter in a pan and straightaway add one finely chopped shallot. Stir until shallot starts to smell and add two big pinches of parsley, and stir.
Step 2
Add big pinch of black pepper, stir and add a shot of brandy.
Step 3
Flambe it and shake it over the heat.
Step 4
Add a ladle of veal stock. Bring it up to the boil.
Step 5
Add a pinch of salt. When it gets a treacle-like consistency, add the double cream.
Step 6
Stir well. Add a knob of butter.
Step 7
Serve as an accompaniment.
©foodnetwork
Ingredients
2 knobs of butter
Finely chopped shallot
Half bunch of parsley finely chopped
Roughly ground black pepper
Shot of brandy
Ladle of beef veal stock
Salt
2 tbsp double cream
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