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