*  Exported from  MasterCook  *
 
                MEDALLIONS OF VEAL WITH SAUCES III (STUFFING
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Sauces                           Masterchefs
                 Frisco
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Butter
    1       tb           Puree, shallot
      3/4   c            Wine, white
    2       tb           Mushrooms, button, chopped
    2       tb           Mushrooms, cepes, chopped
    2       tb           Mushrooms, shitake, chopped
    2       tb           Mushrooms, chanterelle,
                         -- chopped
    1       t            Puree, garlic
      1/2   c            Stock, veal
                         Salt
                         Pepper, coarse-ground
    1       tb           Chives, chopped
    2       oz           Foie gras
 
        In a saute pan, melt the butter over medium heat.
   Add shallot puree and let the mixture cook for about a
   minute.  Deglaze with white wine.
   
        Add all of the chopped mushrooms, the garlic
   puree, and the veal stock. Reduce about 2 minutes
   (until liquid evaporates).  Add salt, coarse-ground
   pepper, and chopped chives.
   
        Remove the contents from the pan into a bowl.
   Deglaze the saute pan with 1/4 cup white wine and add
   the contents of the deglazed pan to the stuffing in
   the bowl.  Add foi gras to the rest of the stuffing
   and set aside.
   
        Source:  Great Chefs of San Francisco, Avon
   Books, 1984
   
        Chef:   Masataka Kobayashi, Masa’s, Vintage Court
   Hotel,
        :       San Francisco, CA
  
 
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