Morel sauce
1
shallot
40 g
of butter
40 ml
of Madeira (or other sweet wine, brandy or cognac)
100 ml
of cream
100 ml
of demi-glace
salt
pepper
parsley, chives or other herbs
Sauté the mushrooms with the shallot (make sure your dried mushrooms have been pre-soaked) and stew them for a while. Add the Madeira, brandy or cognac, demi-glace (veal broth or other strong broth) and cream; allow it to come to the boil again and reduce until the sauce thickens. Add the salt, pepper and chopped herbs. Serve with boiled asparagus (perhaps stewed lightly in butter) and gnocchi or new potatoes. Try it with confit of rabbit or saddle of veal.