Marinade Froide Et Marinade Quite

Ingredients

• 3 ounces butter
• salt
• pepper
• 2 ounces mushrooms, coarsely chopped
• ½ shallot, finely chopped
• parsley, finely chopped
• 2 teaspoons flour
• ½ cup claret
• ½ cup good stock

Directions

1. In a sauté pan, melt the butter over medium heat.

2. Add the cutlets and cook until nicely browned, seasoning with salt and pepper.

3. Toss the pan and turn the cutlets frequently.

4. Add the mushrooms, shallot, and parsley, continuing to toss and turn the cutlets.

5. Sprinkle the flour over the cutlets and cook until very brown, but not burnt.

6. Gradually pour in the claret and stock, tossing the cutlets to combine.

7. Cook until the gravy thickens, then serve in a hot dish.

8. If the gravy is too thin, reduce it on the stove.