Veal chanterelle

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


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.


WATERSIDE, NORFOLK; WINE:CHATEAU ST. JEAN CHARDONNAY, YOUNG, 1980 From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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