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Medallions of Veal with Sauces Ii (Wine Butter Sauce)
2 Servings
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Medallions of Veal with Sauces Ii (Wine Butter Sauce) Ingredients
1 tb
Butter
1/2 c
Cream
, whipping
4 tb Puree,
shallot
8 oz
Butter
1
Bay leaf
1 ts Juice,
lemon
1 ts
Peppercorn
s, white, whole
1 ts
Chives
, chopped
1 c Wine, white
Instructions for Medallions of Veal with Sauces Ii (Wine Butter Sauce)
In a saute pan, melt the butter over medium heat. Add the shallot puree and saute for 1 minute more. Add the crushed bay leaf and whole white peppercorns. Deglaze the pan with 1 cup white wine. Reduce by two-thirds over medium heat (not until dry). Add the whipping cream then add the butter a quarter at a time, and whip briskly over high heat. Strain through chinois and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
Main Ingredient:
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Butter
Chives
Cream
Lemon
Peppercorn
Shallot
Sauces
Masterchefs
Frisco
M
Corn
Cream
Butter
Shallot
Wine
Lemon
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