A recipe for Medallions Of Veal with Sauces 3 (Stuffing). Follow the simple recipe instructions for Medallions Of Veal with Sauces 3 (Stuffing) shared by other home cooking experts.
Ingredients
2 Tbs. Butter1 Tbs. Puree, shallot
3/4 c. Wine, white
2 Tbs. Mushrooms, button, chopped
2 Tbs. Mushrooms, cepes, chopped
2 Tbs. Mushrooms, shitake, chopped
2 Tbs. Mushrooms, chanterelle, chopped
1 Tsp. Puree, garlic
1/2 c. Stock, veal
Salt
Pepper, coarsely ground
1 Tbs. Chives, chopped
2 oz. 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 1/4 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
