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 Peppercorns, 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