Normande Sauce

Ingredients

 * 1 shallot
 * 100 g button mushrooms
 * 20 g butter
 * 5 cl Calvados
 * 15 cl crème fraîche
 * 20 cl veal stock
 * salt and pepper

Direcitons

 * 1) Peel and mince the shallot.
 * 2) Brown in about 20 g of butter.
 * 3) Add the mushrooms, salt and pepper and continue simmering until the liquid expressed from the mushrooms evaporates.
 * 4) Flambé using the Calvados.
 * 5) Add the veal stock and simmer for 5 minutes to reduce the mixture.
 * 6) Add the crème fraîche.
 * 7) Allow to simmer until the sauce is nice and thick and creamy.