butter or oil 25 9
shallots, chopped 10g
mushrooms, chopped 50g
demi-glace, jus-lié or 250 ml
reduced stock
lean ham, chopped 25 9
tomatoes, skinned, deseeded, diced
parsley, chervil and tarragon, chopped

1 Melt the butter or heat the oil in a small sauteuse.
2 Add the shallots and cook gently for 2-3 minutes, then add the mushrooms and cook gently for a further 2-3 minutes.
3 Add the demi-glace, ham and tomatoes.
4 Simmer for 5-10 minutes. Correct the seasoning. Add the chopped herbs.

Usually served with fried cuts of veal, lamb or chicken.

Healthy eating tips
a. Use an unsaturated oil (sunflower or vegetable). Lightly oil the pan and drain off any excess after the frying is complete.
b. Trim as much fat as possible from the ham.
c. The ham is salty, so do not add more salt; flavour will come from the herbs.
d. Skim all fat from the finished sauce.