Croustade of stewed chanterelle mushrooms

1. WASH YELLOW MUSHROOMS CUT MUSHROOMS INTO STRIPS LENGTHWAYS SAUTE CHOPPED SHALLOTS IN BUTTER AND ADD MUSHROOMS FLAMBE WITH COGNAC AND ADD CREAM ADD SEASONING BRING TO BOIL AND COVER SIMMER FOR 2 MINUTES DRAIN AND KEEP MUSHROOMS HOT ADD BEURRE MANIE TO STOCK AND STIR WELL SIMMER FOR 10 MINUTES AND STRAIN ADD CREAM, CHOPPED PARSLEY AND MUSHROOMS ADJUST SEASONING ARRANGE PUFF PASTE CROUSTADE IN GRATIN DISH AND COVER WITH SAUCE GARNISH WITH WHIPPED CREAM AND BASIL LEAVES.