Meat

For 2 people:
- 2 Chablis Andouillettes of around
- 170gr each
- 1 bottle of Chablis
- 10 cl of crème fraîche
- 2 shallots
- 1 tea-spoon of mustard
- 50cl of veal stock

1 - Grill the andouillettes in a frying pan without fat, making sure to turn      them regularly. Set aside the andouillettes.
2 -Re-heat the andouillettes in the sauce, place them on a plate and      pass the sauce through a strainer as you pour it over the      andouillettes. Serve hot.
3 - Sprinkle in the finely chopped shallots and fry until transparent.
     De-glaze with 25 cl of Chablis, add the veal stock and leave to      reduce. Add the teaspoon of mustard and finish with the crème      fraîche. Beat the sauce lightly with a whisk; add salt and white      pepper.