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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
- 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.
- Sauce: Combine all ingredients except the cream into a large saucepan.
- 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.
- Simmer for 15 min.
- WINE: PULIGNY MONTRACHET
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 6 servings | |
| Calories 785 | |
| Calories from Fat 640 | 82% |
| Total Fat 72.83g | 91% |
| Saturated Fat 44.89g | 180% |
| Trans Fat 0.01g | |
| Cholesterol 236mg | 79% |
| Sodium 398mg | 17% |
| Potassium 298mg | 9% |
| Total Carbs 9.84g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.39g | 2% |
| Protein 4.47g | 7% |
