| Ingredients:
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¼ C Shallots, chopped
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2 C Dry red wine
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1 C Haserot Culinaire Glace de veau
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TT Milled black pepper
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Instructions:
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Sauté shallots quickly in saucepan.
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Add wine and reduce by 50 %.
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Add glace de veau, simmer and adjust seasoning.
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Finish with freshly milled pepper and a slice of sweet butter. |