4 smoked beef brats
1/2 cup Dijon Cream, recipe follows
1 cup Mushroom Duxelle, recipe follows
8 ounces puff pastry, flattened, cut into four 2-ounce pieces
1/4 cup milk
1/2 cup Bordelaise Sauce, recipe follows
4 cups heavy cream
2 tablespoons grainy Dijon mustard
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
4 shallots, finely diced
1 yellow onion, finely diced
4 tablespoons butter
5 pounds mushrooms, finely diced
2 tablespoons salt
1/2 tablespoon freshly ground black pepper
1 1/2 cups garlic cloves, diced
1 cup finely diced shallots
2 tablespoons olive oil
1 bottle red wine
1 gallon Marsala cooking wine
1 1/2 cups brown sugar
1/2 cup red wine vinegar
8 ounces butter
1 cup all-purpose flour
2 tablespoons beef stock
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