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Name: Medallions of Veal with Sauces Ii (Wine Butter Sauce)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1 Bay leaf; 1 c Wine, white; 1 ts Chives, chopped; 1 tb Butter; 4 tb Puree, shallot; 8 oz Butter; 1 ts Peppercorns, white, whole; 1 ts Juice, lemon; 1/2 c Cream, whipping

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INGREDIENTS

1 Bay leaf
1 c Wine, white
1 ts Chives, chopped
1 tb Butter
4 tb Puree, shallot
8 oz Butter
1 ts Peppercorns, white, whole
1 ts Juice, lemon
1/2 c Cream, whipping

Servings

INSTRUCTIONS

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

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Nutrition

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Serving Size: 1 Serving (409g)
Recipe Makes: 2 Servings

Calories: 1977
Calories from Fat: 1907 (96%)

Amt Per Serving		% DV

	Total Fat 211.9g	283 %
	Saturated Fat 134g	670 %
	Monounsaturated Fat 55.6g
	Polyunsanturated Fat 7.9g
Cholesterol 585.1mg		180 %
Sodium 1375.7mg		47 %
Potassium 185.4mg		5 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 5.1g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1977

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