Cognac sauce (Sauces) 1 litre Ingredients 100 g Glace de Veau 1 dl (# 4 fl oz) cognac 8 dl (# 28 fl oz) cream 50 g brown onions, chopped 50 g button mushrooms 50 g butter 5 g chopped parsley Method Sauté the onions and mushrooms in the butter. Add the cognac. Then add Glace de Veau and cream. Reduce this. Add the parsley. How to serve Serve this sauce with veal or pork. Previous page | Print this recipe