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-> [Beef, Sauces & Dressings, Veal] -> [Medallions of veal with sauces ii (wine butter sauce) Recipe] |
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Medallions of veal with sauces ii (wine butter sauce)
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| Artist: |
_ |
| Categories: |
Beef, Sauces & Dressings, Veal |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Butter | | 4
| tbsp | Puree, shallot | | 1
| each | Bay leaf | | 1
| tsp | Peppercorns, white, whole | | 1
| cup | Wine, white | | 1/2
| cup | Cream, whipping | | 8
| oz | Butter | | 1
| tsp | Juice, lemon | | 1
| tsp | Chives, chopped |
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Procedures:
| 1 | In a saute pan, melt the butter over medium heat. | | 2 | Add the shallot puree and saute for 1 minute more. | | 3 | Add the crushed bay leaf and whole white peppercorns. | | 4 | Deglaze the pan with 1 cup white wine. | | 5 | Reduce by two-thirds over medium heat (not until dry). | | 6 | Add the whipping cream then add the butter a quarter at a time, and whip briskly over high heat. | | 7 | Strain through chinois and reserve. |
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