Medallions Of Veal With Sauces Iii (stuffing) Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
-- chopped,
1 tbsp: Puree, shallot
1 tsp: Puree, garlic
3/4 cup: Wine, white
1/2 cup: Stock, veal
2 tbsp: Mushrooms, button, chopped
Salt,
2 tbsp: Mushrooms, cepes, chopped
Pepper, coarse-ground
2 tbsp: Mushrooms, shitake, chopped
1 tbsp: Chives, chopped
2 tbsp: Mushrooms, chanterelle,
2 ounce: Foie gras,
In a saute pan, melt the butter over medium heat. Add shallot
Directions:
puree and let the mixture cook for about a minute. Deglaze with
white wine.
Add all of the chopped mushrooms, the garlic puree, and the veal
stock. Reduce about 2 minutes (until liquid evaporates). Add salt,
coarse-ground pepper, and chopped chives.
Remove the contents from the pan into a bowl. Deglaze the saute
pan with 1/4 cup white wine and add the contents of the deglazed pan
to the stuffing in the bowl. Add foi gras to the rest of the
stuffing and set aside.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp
white wine.
Add all of the chopped mushrooms, the garlic puree, and the veal
stock. Reduce about 2 minutes (until liquid evaporates). Add salt,
coarse-ground pepper, and chopped chives.
Remove the contents from the pan into a bowl. Deglaze the saute
pan with 1/4 cup white wine and add the contents of the deglazed pan
to the stuffing in the bowl. Add foi gras to the rest of the
stuffing and set aside.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp