Basic Professional French Cooking

Sauce Chasseur

Ingredients

150 g Mushrooms, cleaned and minced

10 g Butter

25 g Shallots, ciselér

25 ml Cognac

50 ml White Wine

1/4 liter Fond de Veau Lié

3 g Chervil, hacher

3 g Tarragon, hacher

10 g Butter, cold (to montér au beurre)

5 g Butter (to tamponner)

Salt and Pepper

Procedure

1. -Sauté the sliced mushrooms in butter until they begin to brown. Add the shallots and cook for 2 minutes.
   

2. -Brain off excess butter and flambé with cognac.
   

3. -Deglaze the pan with white wine and reduce by 7/10s. Add brown sauce and cook slowly for 10 minutes.
   

4. -Check the seasonings, bring to a simmer and montér au beurre. Add fresh chopped herbs and keep the sauce warm for service. Tamponner with butter if the same sauce will be help for a long time.

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