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Duxelles
Sauce - Sauce Duxelles
Sauté chopped shallots in butter and deglazing
the pan with white wine. Demi-glace
and tomato puree are added. Dry
duxelles are
added. The sauce is heated to the boiling point, the
temperature is reduced, and the sauce is simmered slowly.
Chopped parsley is added before serving.
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