Creamy sauce for Pozharskaya cutlet

Description

Universal dressing for salads and hot dishes. Slice mushrooms (in half, then thinly lengthwise) and sauté on both sides in clarified butter; transfer onto paper towels. Bring mushroom broth to a boil and reduce to one-third (just a little remaining at the bottom). In parallel, reduce cream by half. To the reduced mushroom broth, add dry bouillon, pour in the cream, add a little "red wine" sauce and the mushrooms. Adjust flavor with broth and salt; a bit of lemon juice can be added. Ready.

Instructions