Loin of veal with shiitake stuffing pt 2
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
See part 1 |
Directions
the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve set over a saucepan, bring it to a boil with the reserved shiitake liquid, whisking, and simmer the mixture for 5 minutes, or until it is thickened slightly. Season the sauce with salt and the white pepper. In a skillet saute the shiitake in the oil over moderately high heat, stirring occasionally, until they are heated through. Cut the veal into 16 slices, arrange 2 slices on each plate, and garnish each serving with 2 of the sauteed shiitake and some of the thyme sprigs.
Serves 8.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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