8 premium-quality (AAAAA*) andouillettes
For the sauce:
250g chopped shallots
75cl of Burgundy Chardonnay
1 litre of reduced chicken stock
1 litre of double cream
250g of roughly chopped button mushrooms
Salt and pepper
1 bouquet garni
4 tablespoons of Dijon mustard
6 tablespoons of dried breadcrumbs
Sweat the shallots in the butter until they begin to change colour; add the chopped mushrooms. Deglaze with the white wine and fry gently for 2-3 minutes. Pour in the chicken stock, immerse the bouquet garni, season and then simmer until half the liquid has evaporated.
Stir in the cream and continue to cook until the liquid reduces by half again. Remove the bouquet garni.
Blend the sauce and then add the mustard; keep warm without further cooking. Lightly brown the andouillettes in a frying-pan. Arrange in an oven-proof dish and top with the sauce. Sprinkle with breadcrumbs and cook in a pre-heated oven at gas mark 6 for 15-20 minutes until the breadcrumbs are golden.
* Association of Friends and Amateurs of the Authentic Andouillette
White wines : Chablis, Pouilly-Vinzelles, Montagny, Ladoix
To dare : Vougeot 1er Cru Blanc
Of course, all the wines will be Tastevinés