Veal chanterelle
6 Servings
Ingredients
| Quantity | 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 |
| Salt and pepper to taste | ||
| 4 | ounces | Vegetables; julienned |
| 1 | pounds | Veal bones |
| 1 | Carrot | |
| 1 | Onion | |
| 2 | Cloves garlic | |
| ½ | Stalk celery | |
| 4 | Sprigs fresh thyme | |
| 1 | Bay leaf | |
| 2 | cups | Red wine |
| 2 | gallons | Water |
Directions
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, .