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Mushroom flambes



Ingredients:
1/2 spanish sherry
4 Ounce(s) chicken broth
1/2 scalded cream
1 medium size stems removed mushrooms
163/1250 Pound(s) butter
1/8 nutmeg
2 Pound(s) whole garlic
1/4 brandy
1/4 Ounce(s) minced chives
Directions: bring the sherry and chicken broth to a boil. reduce heat and smiier for 5 minutes or until the alcohol is burned off. saute the mushroom in butter on both sides. season with salt, pepper and nutmeg. add the sherry mixture, garlic and simmer for 2 to 3 minutes. transfer the mushroom to a side dish. boil the remaining sauce until reduced to 3 or 4 tablespoons. remove the garlic cloves. return the mushrooms to the pan. heat the brandy ujtil just warm and pour over the mushrooms. light the brandy with a flambe' lighter. when the fire goes out pour cream over the mushrooms and heat the sauce briefly. transfer to a serving dish and garnish with chives.
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