Medallion of veal with sauces ii (wine butter sauce)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 4 | tablespoons | Puree, shallot |
| 1 | each | Bay leaf |
| 1 | teaspoon | Peppercorns, white, whole |
| 1 | cup | Wine, white |
| ½ | cup | Cream, whipping |
| 8 | ounces | Butter |
| 1 | teaspoon | Juice, lemon |
| 1 | teaspoon | Chives, chopped |
Directions
In a saute pan, melt the butter over medium heat. Add the shallot puree and saute for 1 miunte more.
Add the crushed bay leaf and whole white peppercorns.
Deglaze the pan with 1 cup white wine. Reduce by ⅔ over medium heat (not until dry)
Add the whipping cream then then add the butter a quarter at a time, and whip briskly over high heat. Strain through chinois and reserve.
Submitted By CAROLE CRONAN On 08-04-95
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