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Prepare all the ingredients.
In a sauté pan or sauce pan, sauté the piecs of meat. They must be floured first if white meat.
Meanwhile, thinly chop the shallots.
When finished, keep the pieces of meat warm...
...and degrease the cooking pan.
Add the chopped shallots...
...and sweat them.
Deglaze with white wine...
...and add gradually the binded veal stock.
...and beat butter into the sauce.
Pass through a chinois or fine sieve.
Dress with the pieces of meat that were cooked beforehand.
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