Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 1/2 c Brown Stock (See Stocks)
2 lg Shallots, Minced 1/2 c Heavy Cream
1 Clove Garlic, Minced 4 oz Shitake Mushrooms, Sliced
2 tb Cognac

This sophisticated sauce will quickly become a favorite at your house.
Spoon it over grilled veal chops or a crisp roast duck, and you will
present a memorable dish indeed. It is outstanding over noodles for a
small but rich first course.

Salt And Freshly Ground Black Pepper, To Taste

Melt the butter in a heavy medium-size saucepan over medium heat. Add
the shallots and garlic and saute until transparent, about 3 to 4
minutes. Then add the cognac and flame. To do this, remove the
saucepan from the heat and touch a lighted match to the edge of the
pan; the fumes of the cognac will ignite. Holding the pan away from
you, allow the flames to die down naturally. Add the stock and cream
and simmer over low heat until thickened, about 15 to 20 minutes. Add
the mushrooms and continue to simmer 3 to 5 minutes more. Season
with salt and pepper and serve immediately.

Yield: About 1 cup of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams

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