Suckling Calf T-Bone with Savory and Ham Fritters and Choron Sauce

Peel and mince the shallots. Remove the leaves of the tarragon from the stems, and enclose the stems with the coarsely ground pepper in a muslin pouch.

Place the minced shallots, muslin pouch, tarragon leaves, dry white wine, aged wine, and sherry vinegars into a sauté pan. Reduce until nearly dry, then remove from the heat and let cool in the pan.

Remove the muslin pouch, and transfer the reduced sauce to another sauté pan.

Peel and brush the porcini mushroom stems under cold running water. Pat dry and cut into a salpicon.

Heat a dash of oil in a frying pan, and sear the mushroom stems, lightly browning them. Season with fleur de sel, and drain in a colander.