| Put the tin on the hob, add 125 ml of water and deglaze the pan juices to make a glossy, golden-brown gravy. |
| After less than a minute, add the wine and deglaze the skillet with a wooden spoon. |
| Add the vegetable to the stockpot and deglaze with the remaining wine, cover with extra water if necessary and a bunch of thyme. |
| Sweat the garnish, then deglaze with the Cognac and the Manicle and let it reduce a few seconds then add the cream. |
| Stir in chicken broth and deglaze using a wooden spoon to scrape up bits off bottom of skillet. |
| Return the pan to the heat and deglaze with the wine – it should reduce by about a third. |
