Place 2 dl (7 fl oz or ⅞ U.S. cup) mushroom cooking liquor in a pan and reduce by two-thirds; add 1 litre (1¾ pt or 4½ U.S. cups) Sauce Allemande and allow to simmer for a few minutes. Finish, away from the heat, with a little lemon juice, 60 g (2 oz) butter and 1 tbs chopped parsley.

This sauce is suitable for serving with certain vegetables but is eminently suitable for serving with sheep’s trotters.