BRETONE SAUCE (Modern recipe)

BRETONE SAUCE (Modern recipe)

Cut the white part of a LEEK, a quarter of a CELERY heart, and an ONION into thin strips. Soften gently in a covered pan with 1-tablespoon butter and a pinch of salt for approximately 15 minutes. Then add 2 tablespoons thinly sliced MUSHROOMS and 1 glass DRY WHITE WINE. Reduce until dry. Add 1.5 dl thin VELOUT SAUCE and boil vigorously for 1 minute. Adjust the seasoning and just before serving stir in 1 generous tablespoon of double (heavy) CREAM and 50 g fresh butter. If the sauce is to be served with braised fish, cook the sliced vegetables with the fish, adding 1 glass fish stock or white wine and finishing with cream and butter.