Update my dinner status, I'm making this tonight.
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 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,
- 1 ts Puree, garlic
- 1/2 c Stock, veal
- Pepper, coarse-ground
- 1 tb Chives, chopped
- 2 oz Foie gras
- 2 tb Butter
chopped
Preparation
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, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
