Sauce Poulette

Ingredients

• 2 décilitres mushroom cooking liquor
• 1 litre sauce Allemande
• a dash of lemon juice
• 60 grammes butter
• 1 spoonful chopped parsley

Instructions

1. Reduce 2 décilitres of mushroom cooking liquor by two thirds.
2. Add 1 litre of sauce Allemande and keep at the boil for a few minutes.
3. Off the fire, finish with a dash of lemon juice, 60 grammes of butter, and 1 spoonful of chopped parsley.