Side Pannel
Veal Chanterelle
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
Directions
DEMI-GLAZE
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.
THE ESPLANADE
WATERSIDE, NORFOLK; WINE:CHATEAU
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.
THE ESPLANADE
WATERSIDE, NORFOLK; WINE:CHATEAU
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