Medallions of veal with sauces iii (stuffing)

2 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 tablespoon Puree, shallot
¾ cup Wine, white
2 tablespoons Mushrooms, button, chopped
2 tablespoons Mushrooms, cepes, chopped
2 tablespoons Mushrooms, shitake, chopped
2 tablespoons Mushrooms, chanterelle, chopped
1 teaspoon Puree, garlic
½ cup Stock, veal
Salt
Pepper, coarse-ground
1 tablespoon Chives, chopped
2 ounces Foie gras

Directions

In a saute pan, melt the butter over medium heat. Add shallot puree and let the mixture cook for about a minute. Deglaze with white wine.

Add all of the chopped mushrooms, the garlic puree, and the veal stock. Reduce about 2 minutes (until liquid evaporates). Add salt, coarse-ground pepper, and chopped chives.

Remove the contents from the pan into a bowl. Deglaze the saute pan with ¼ cup white wine and add the contents of the deglazed pan to the stuffing in the bowl. Add foi gras to the rest of the stuffing and set aside.

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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