• 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

 Directions

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
aside.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?