Must Foam

For the must foam, finely dice shallots, sauté with a little butter and deglaze with must.

Let it boil down a bit and then deglaze with heated chicken soup. Let the sauce boil down a bit more, stir in whipped cream, boil well and season with salt, pepper, nutmeg and sugar.

Strain the sauce and whisk with a hand blender before serving.

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