Fries in Red Wine Sauce
|Lamb fries||10 Ounce, slit, soaked, peeled and parboiled|
|Dry red wine||3 Cup (48 tbs)|
|Shallots||5 , finely chopped|
|Veal stock||1 Cup (16 tbs)|
|Beurre maine||2 Tablespoon|
|Chanterelles||1 3⁄4 Pound, quartered|
Heat the red wine in a saucepan with the sliced shallots and the bouquet garni.
Bring the wine to a boil, and reduce it over high heat until only about 1 cup [1/4 liter] is left.
Add the veal stock, bind the sauce with the beurre manie and simmer it for 20 minutes.
Melt 2 tablespoons [30 ml.] of the butter in a frying pan and saute the fries for five minutes until lightly browned, then drain them on absorbent paper towels.
Add another 2 tablespoons of butter to the pan and saute the chanterelles until they give up their juices.
Add the chopped shallot and strain in the red wine sauce.
Reduce the sauce over high heat until it is thick and syrupy.
Remove the sauce from the heat, stir in the rest of the butter and add the fries.
Season with salt and pepper.