• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Medallions of Veal with Sauces Iii (Stuffing)

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 2 tb Butter
  • 1 tb Puree, shallot
  • 3/4 c Wine, white
  • 2 tb Mushrooms, button, chopped
  • 2 tb Mushrooms, cepes, chopped
  • 2 tb Mushrooms, shitake, chopped
  • 2 tb Mushrooms, chanterelle,
  • -- chopped
  • 1 ts Puree, garlic
  • 1/2 c Stock, veal
  • Salt
  • Pepper, coarse-ground
  • 1 tb Chives, chopped
  • 2 oz Foie gras


In a saute pan, melt the butter over medium heat. Add shallot 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

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