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Medallions Of Veal with Sauces IiiStuffing Recipe

Medallions Of Veal with Sauces IiiStuffing recipe and other stuffing recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Medallions Of Veal with Sauces IiiStuffing recipe  PDF



2 tb Butter
1 tb Puree, shallot
3/4 c Wine, white
2 tb Mushrooms, button, chopped
2 tb Mushrooms, cepes, chopped
2 tb Mushrooms, shitake, chopped
2 tb Mushrooms, chanterelle,
chopped 1 t Puree, garlic
1/2 c Stock, veal
Salt Pepper, coarse ground 1 tb Chives, chopped
2 oz Foie gras

In a saute pan, melt the butter over medium heat. Add shallot puree and let the mi ture 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

Medallions Of Veal with Sauces IiiStuffing recipe and other stuffing recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
232 people have voted
Last Reviewed on 2019-03-19



Tuesday, Mar 19 2019 Download & Print Medallions Of Veal with Sauces IiiStuffing recipe  PDF   Stuffing recipes RSS   Thumsb up

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