(makes approx 8 oz.)

1 tbsp. butter
2 tbsp. chopped shallots
2 oz. coarsely chopped button mushrooms
2 oz. coarsely chopped cremini mushrooms
3 fl. oz. cognac
4 oz. Glace de Veau Roasted Veal Stock Reduction
1 tbsp. chopped fresh tarragon
1 tbsp. chopped fresh parsley
1 bay leaf
1/4 cup heavy whipping cream
Salt and pepper, to taste

SWEAT shallots in butter in a heavy saucepan. Add mushrooms and continue to sweat.

FLAME cognac; add to mushroom mixture. Stir in Glace de Veau Roasted Veal Stock Reduction, tarragon, parsley and bay leaf. Simmer for 5 minutes.

STIR in heavy whipping cream. Season to taste with salt and pepper. Remove bay leaf.