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Degrease the roasting pan and remove all burnt ingredients.
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Cook it for about 4 minutes or until it starts to be golden brown.
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Now add the flour and mix it well so it is no longer visible.
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Add the stock and mix well as it will gradually thicken.
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Let is simmer for about 10 minutes, then strain it into a sauce pan and continue to simmer it.
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Meanwhile, heat the butter and sauté the mushrooms for about 3 minutes then add them to the simmering sauce.
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Rectify the seasoning with herbs, salt, pepper and the brandy.
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When the sauce is right, keep hot.