Yield: 6 Servings
|1½ pounds||Veal loin; trimmed (in 4-oz portions)|
|2 teaspoons||Minced shallots|
|6 ounces||Chanterelles (wild French mushrooms)|
|\N \N||Salt and pepper to taste|
|4 ounces||Vegetables; julienned|
|1 pounds||Veal bones|
|2 \N||Cloves garlic|
|½ \N||Stalk celery|
|4 \N||Sprigs fresh thyme|
|1 \N||Bay leaf|
|2 cups||Red wine|
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, .