Mushroom sauce

• 1 shallot
• 25 g (1 oz) butter
• 100 <

Chop the shallot very finely, melt the butter in a saucepan and soften the shallot, without letting it brown, over a low heat.

Meanwhile trim the mushrooms and wash them briefly in a bowl of cold water with a dash of the lemon juice in it. Drain them well and cut them into little dice about ½ cm (¼ in) across. Add them to the pan with the shallot, stir them round for a minute, then add