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with Piccadilly Sauce.
Piccadilly Sauce 2 tablespoons butter 1 shallot, finely chopped Va pound mushrooms, sliced 2 cups beef stock or canned beef bouillon 1 cup chicken stock or canned chicken broth 1 teaspoon parsley, chopped Va cup dry white wine 1/8 teaspoon freshly ground pepper
1 tablespoon arrowroot 1 tablespoon cold water Salt
Melt the butter in a heavy saucepan. Add the shallot and mushrooms and saute over medium heat
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