Chanterelle Sauce

  • 1/2 lb shallots, chopped fine
  • 3 oz butter
  • 2 lbs fresh chanterelles
  • 1/2 cup white wine
  • 6 oz (1 container) Stock Options Veal Demi-Glacé
  • salt and white pepper to taste
  • 1 cup heavy cream

Saute shallots in butter till translucent and add chanterelles. Cook gently to release flavor. Add Stock Options Veal Demi-Glacé. Return to a simmer and season to taste. Stir in cream and bring to simmer. Serve over green pasta or with a grilled chicken breast.

Serves 4