Fry the onions in butter till soft and
golden. Add the garlic and pour any
remaining butter out of the frying pan
adding a little wine instead. Cook over
a low heat until all the liquid has
evaporated then put in the blender.
Add the gizzards - drained and chopped -
and the chocolate to the sauce. Reduce
slowly.
Clean the cèpes and chop into large
pieces. Sauté for 20 minutes in the
remaining butter. Add the shallots and
season. When the sauce has reduced to a
quarter of its initial volume, add the
gizzards and the cream. Reduce to the
desired consistency. Salt and pepper.
Serve with the same wine as used in the
cooking at a temperature lower than
18°C.
