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Medallions Of Veal With Sauces Iii (stuffing

A home-style Medallions Of Veal With Sauces Iii (stuffing made with Butter, Puree Shallot, Wine White, Mushrooms Button Chopped, and Mushrooms Cepes Chopped. Serves 2. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 3/4 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1
• 1/2 cup
• 1 tbsp
• 2 oz

Method (preview)

1. 1

   Add shallot puree and let the mixture cook for about a minute. Deglaze with white wine.

2. 2

   Add all of the chopped mushrooms, the garlic puree, and the veal stock.

3. 3

   Reduce about 2 minutes (until liquid evaporates).

4. 4

   Add salt, coarse-ground pepper, and chopped chives.

5. 5

   Remove the contents from the pan into a bowl.

6. 6

   Deglaze the saute pan with 1/4 cup white wine and add the contents of the deglazed pan to the stuffing in the bowl.

7. 7

   Add foi gras to the rest of the stuffing and set aside.

8. 8

   Books, 1984

9. 9

   Chef: Masataka Kobayashi, Masa's, Vintage Court