butter
chopped shallots Sauternes (a sweet French wine) chicken stock (veal stock is preferable if available) (15.5oz)
purée of chestnuts heavy cream balsamic vinegar salt pepper Chopped parsley or chervil for garnish
Procedure:
In a medium saucepan, heat butter on medium heat.
Add shallots and sauté for 10 minutes.
Add Sauternes and cook for an additional 10 minutes.
Add chicken or veal stock, bring to a boil and reduce heat.
Add chestnut purée and whisk until smooth.
Add cream, balsamic vinegar, salt and pepper and simmer for 15 minutes.
Serve immediately, garnished with chopped parsley or chervil.
