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Medallions Of Veal With Sauces Iii Stuffing

Recipe name:
Medallions Of Veal With Sauces Iii Stuffing

Recipe category:
Sauces

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Recipe details: Medallions Of Veal with Iii (Stuffing)

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 aside. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

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Medallions Of Veal With Sauces Iii Stuffing

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