Medallion of veal with sauces ii (wine butter sauce)
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Recipe by: telia
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 tb Butter
4 tb Puree, shallot
1 ea Bay leaf
1 ts Peppercorns, white, whole
1 c Wine, white
1/2 c Cream, whipping
8 oz Butter
1 ts Juice, lemon
1 ts Chives, chopped
In a saute pan, melt the butter over medium heat. Add the shallot
puree and saute for 1 miunte more.
Add the crushed bay leaf and whole white peppercorns.
Deglaze the pan with 1 cup white wine. Reduce by 2/3 over medium
heat (not until dry)
Add the whipping cream then then add the butter a quarter at a time,
and whip briskly over high heat. Strain through chinois and reserve.
Submitted By CAROLE CRONAN On 08-04-95
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