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Medallions of Veal With Sauce Nantua and Wine-butter Sauce
GREAT CHEFS50Ingredients
┅Seconds
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. olive oil
- 15 crayfish (optional)
- 1 garlic bulbs
- 1 mirepoix (onion, carrot, celery stalk, and leek, minced)
- 1 tsp. peppercorns
- 1 bay leaf
- 4 Tbsp. button mushrooms
- 1/2 cup cognac
- 1 tomatoes (chopped)
- 2 Tbsp. parsley (chopped)
- 1 Tbsp. tarragon (chopped)
- 1/2 cup tomato purée
- 4 fish stock
- 1/2 heavy whipping cream
- salt
- freshly ground pepper
- cayenne pepper (to taste)
- 1 Tbsp. unsalted butter
- 4 Tbsp. shallots (puree)
- 1 bay leaf
- 1 tsp. white peppercorns
- 1 dry white wine
- 1/2 heavy whipping cream
- 8 oz. unsalted butter
- 1 tsp. lemon juice
- 1 tsp. chives (chopped)
- 2 Tbsp. unsalted butter
- 1 Tbsp. shallot (puree)
- 3/4 cup dry white wine
- 2 Tbsp. button mushrooms
- 2 Tbsp. mushrooms
- 2 Tbsp. shiitake mushrooms
- 2 Tbsp. chanterelles
- 1 tsp. garlic puree
- 1/2 cup veal stock
- salt (to taste)
- ground pepper (coarsely, to taste)
- 1 Tbsp. chives
- 1/4 dry white wine
- 2 oz. foie gras (chopped)
- 4 veal medallions (1/4 inch)
- all purpose flour
- salt
- ground white pepper
- 1 Tbsp. olive oil
- 2 Tbsp. unsalted butter (optional)
- 15 leaves fresh spinach (stemmed, blanched, and drained well, optional)
- 1 Tbsp. olive oil (optional)
- 2 baby zucchini (trimmed and cut in half lengthwise, optional)
- 8 asparagus tips (optional)
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Directions
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