Side Pannel
Medallions of Veal with Sauces Ii (Wine Butter Sauce)
Medallions of Veal with Sauces Ii (Wine Butter Sauce)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 1 tb Butter
- 4 tb Puree, shallot
- 1 Bay leaf
- 1 ts Peppercorns, white, whole
- 1 c Wine, white
- 1/2 c Cream, whipping
- 8 oz Butter
- 1 ts Juice, lemon
- 1 ts Chives, chopped
Directions
In a saute pan, melt the butter over medium heat. Add the shallot
puree and saute for 1 minute more.
Add the crushed bay leaf and whole white peppercorns.
Deglaze the pan with 1 cup white wine. Reduce by two-thirds over
medium heat (not until dry).
Add the whipping cream then add the butter a quarter at a time, and
whip briskly over high heat. Strain through chinois and reserve.
puree and saute for 1 minute more.
Add the crushed bay leaf and whole white peppercorns.
Deglaze the pan with 1 cup white wine. Reduce by two-thirds over
medium heat (not until dry).
Add the whipping cream then add the butter a quarter at a time, and
whip briskly over high heat. Strain through chinois and reserve.
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