Side Pannel
Medallions of Veal with Sauces Iii (Stuffing)
Medallions of Veal with Sauces Iii (Stuffing)
- Recipe Submitted by ADMIN on 09/26/2007
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.
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.
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