Recipe type: Sauce
For lamb and frog legs.
- 2 cups sauce allemande
- ½ cup mushroom cooking liquid
- 1 tbsp. chopped parsley
- 2 tbsp. (30 gr.) butter
- juice of ½ lemon
- Reduce by boiling the mushroom and frog leg (if used) cooking liquid, then add the sauce allemande.
- Bring to a boil, simmer a few minutes until very smooth.
- Off the heat, add the lemon juice, the butter and the chopped parsley.