• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Veal Chanterelle

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 1/2 lb Veal loin; trimmed (in 4-oz
  • -portions)
  • 2 ts Minced shallots
  • 1/2 c Brandy
  • 6 oz Chanterelles (wild French
  • -mushrooms)
  • 6 oz Cream
  • 10 oz Demi-glaze
  • Salt and pepper to taste
  • 4 oz Vegetables; julienned


1 lb Veal bones
1 Carrot
1 Onion
2 Cloves garlic
1/2 Stalk celery
4 Sprigs fresh thyme
1 Bay leaf
2 c Red wine
2 ga Water

1. Saute the veal loins.

2. Remove the veal from the pan and add shallots.

3. Deglaze the pan with brandy; add the chanterelles and cream; let the
liquid reduce.

4. Add Demi-glaze, salt and pepper to taste.

5. Serve veal with chanterelle sauce and garnish with julienned vegetables.

1. Roast the veal bones in a very hot oven (500 F), 10-15 minutes.

2. Add the vegetables, seasonings, and red wine and remove from the oven.

3. Transfer to a large kettle and add the water. Simmer until reduced by
two-thirds. Cool slightly and strain through a fine sieve.

4. If a thicker demi-glaze is desired, add roux (equal parts butter and
flour)until of desired consistency. Your dish is only as good as the
demi-glaze. If the demi-glaze is good, the dish will be good.



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