Medallions of Veal with Sauces Iii (Stuffing)

Medallions of Veal with Sauces Iii (Stuffing) Ingredients

2 tb Butter	chopped
1 tb Puree, shallot	1 ts Puree, garlic
3/4 c Wine, white	1/2 c Stock, veal
2 tb Mushrooms, button, chopped	Salt
2 tb Mushrooms, cepes, chopped	Pepper, coarse-ground
2 tb Mushrooms, shitake, chopped	1 tb Chives, chopped
2 tb Mushrooms, chanterelle,	2 oz Foie gras

Instructions for Medallions of Veal with Sauces Iii (Stuffing)

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

Main Ingredient: VealCuisine: Uncategorized

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