Fricassée of Ceps with Parsley Juice, a recipe from Guy Savoy on the Worldwide Gourmet

Ingredients

• - 600 g (1 lb. 5 oz.) medium Cep
• - 1 small shallot
• - 4 sprigs of flat-leaf parsley
• - 150 g (5 oz.) clarified butter
• - 3 tbsp. white wine
• - 300 ml (1 1/4 cup) chicken stock
• - 20 g (4 tsp.) butter