Sauce Duxelles II
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This is a classic French traditionally from mushroom trimmings (stalks and peelings), but which can also be made from pre-prepared duxelle (mushrooms fried for perservation) and which is typically served with vegetables, eggs, veal, rabbit and white fish. I find it particularly good with skates and rays. Ingredients:
30g butter 
Sauce Duxelles II
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