Medallions of veal with sauces ii (wine butter sauce)
2 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 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, Masa's, Vintage Court Hotel, : San Francisco, CA
From: Rob Stewart Date: 09-08-94
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