Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ pounds | Veal loin; trimmed (in 4-oz portions) |
2 teaspoons | Minced shallots |
½ cup | Brandy |
6 ounces | Chanterelles (wild French mushrooms) |
6 ounces | Cream |
10 ounces | Demi-glaze |
\N \N | Salt and pepper to taste |
4 ounces | Vegetables; julienned |
1 pounds | Veal bones |
1 \N | Carrot |
1 \N | Onion |
2 \N | Cloves garlic |
½ \N | Stalk celery |
4 \N | Sprigs fresh thyme |
1 \N | Bay leaf |
2 cups | Red wine |
2 gallons | Water |
DEMI-GLAZE
1. Saute the veal loins.
2. Remove the veal from the pan and add shallots.
3. Deglaze the pan with brandy; add the chanterelles and cream; let the liquid reduce.
4. Add Demi-glaze, salt and pepper to taste.
5. Serve veal with chanterelle sauce and garnish with julienned vegetables.
1. Roast the veal bones in a very hot oven (500 F), 10-15 minutes.
2. Add the vegetables, seasonings, and red wine and remove from the oven.
3. Transfer to a large kettle and add the water. Simmer until reduced by two-thirds. Cool slightly and strain through a fine sieve.
4. If a thicker demi-glaze is desired, add roux (equal parts butter and flour)until of desired consistency. Your dish is only as good as the demi-glaze. If the demi-glaze is good, the dish will be good.
THE ESPLANADE
WATERSIDE, NORFOLK; WINE:CHATEAU ST. JEAN CHARDONNAY, YOUNG, 1980 From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .