Yield: 6 Servings
|12||1/2-inch medallions of veal; sliced (use nature-fed veal) from the loin|
|2 tablespoons||Cooking oil|
|Salt and pepper|
|1 pounds||Chanterelles; washed|
|2 tablespoons||Minced shallots|
|1 cup||Chicken stock|
|2 cups||White wine|
|1½ cup||Unsalted chicken stock|
|½ cup||Mushroom trimmings (up to)|
|½ cup||Dry sherry|
|1½ quart||Heavy cream|
Season the veal with salt and pepper to taste and lightly flour. Add cooking oil to hot saute pan. Place the medallions in pan without overcrowding. If necessary, use two pans. Saute for one minute. Add one tablespoon of butter around each piece of veal and lower heat so that butter does not burn. Turn veal and cook for 2 minutes. Serve with sauce beneath and a half chanterelle on each medallion. Chanterelles: Saute chanterelles in butter, tossing gently. Flame with cognac and add shallots, tossing again for a few moments. Add stock and simmer until almost dry.
Sauce: Combine all ingredients except the cream into a large saucepan.
Reduce to about 3 tbs. Add cream and reduce, stirring, for 30 minutes or until sauce reaches the desired thickness. Pass through a fine strainer into another saucepan. Halve chanterelles and add all but 6 to the sauce.
Simmer for 15 minutes.
LA COTE BASQUE
EAST 55TH STREET, MANHATTAN.
WINE: PULIGNY MONTRACHET
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .