Sauce in the armagnac




-25 cl of fresh cream
-150 gr of mushrooms
-2 shallots
-1 Armagnac's teaspoon




Return shallots in the butter.
To add mushrooms and cast anchor with a glass of water.
To boil little then to incorporate the cream.
To salt, to pepper, and to put one pinched with nutmeg with the parsley.
Later 15 mn of cooking (without broth) to perfume with Armagnac

I serve this sauce with the " Stuffed rolled meat of turkey hen " described in flats




The other receipts???