Это предварительный просмотр рецепта "Medallions De Veau".

Рецепт Medallions De Veau
by Global Cookbook

Medallions De Veau
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 6

Ингредиенты

  • 12 x 1/2-inch medallions of veal, sliced (use nature-fed veal) from the loin
  • 2 Tbsp. Veg. oil Salt and pepper Flour
  • 12 Tbsp. Butter
  • 1 lb Chanterelles, washed
  • 2 Tbsp. Butter
  • 1 ounce Cognac
  • 2 Tbsp. Chopped shallots
  • 1 c. Chicken stock
  • 2 c. White wine
  • 1 1/2 c. Unsalted chicken stock
  • 1/2 c. Mushroom trimmings
  • 6 x -(up to)
  • 8 x Shallots, chopped
  • 1/2 c. Dry sherry
  • 1 tsp Thyme
  • 1 1/2 quart Heavy cream

Инструкции

  1. Season the veal with salt and pepper to taste and lightly flour. Add in veg. oil to warm saute/fry pan. Place the medallions in pan without overcrowding. If necessary, use two pans. Saute/fry for one minute. Add in one Tbsp. of butter around each piece of veal and lower heat so which butter does not burn. Turn veal and cook for 2 min. Serve with sauce beneath and a half chanterelle on each medallion. Chanterelles: Saute/fry chanterelles in butter, tossing gently. Flame with cognac and add in shallots, tossing again for a few moments. Add in stock and simmer till almost dry.
  2. Sauce: Combine all ingredients except the cream into a large saucepan.
  3. Reduce to about 3 tbs. Add in cream and reduce, stirring, for 30 min or possibly till sauce reaches the desired thickness. Pass through a fine strainer into another saucepan. Halve chanterelles and add in all but 6 to the sauce.
  4. Simmer for 15 min.
  5. WINE: PULIGNY MONTRACHET