Medallion Of Veal With Sauces Ii (wine Butter Sauce) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
4 tbsp: Puree, shallot
1 each: Bay leaf,
1 tsp: Peppercorns, white, whole
1 cup: Wine, white
1/2 cup: Cream, whipping
8 ounce: Butter,
1 tsp: Juice, lemon
1 tsp: Chives, chopped
Directions:
In a saute pan, melt the butter over medium heat. Add the shallot
puree and saute for 1 miunte more.
Add the crushed bay leaf and whole white peppercorns.
Deglaze the pan with 1 cup white wine. Reduce by 2/3 over medium
heat (not until dry)
Add the whipping cream then then add the butter a quarter at a time,
and whip briskly over high heat. Strain through chinois and reserve.
Submitted By CAROLE CRONAN On 08-04-95
Source from luhu.jp
puree and saute for 1 miunte more.
Add the crushed bay leaf and whole white peppercorns.
Deglaze the pan with 1 cup white wine. Reduce by 2/3 over medium
heat (not until dry)
Add the whipping cream then then add the butter a quarter at a time,
and whip briskly over high heat. Strain through chinois and reserve.
Submitted By CAROLE CRONAN On 08-04-95
Source from luhu.jp