| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veal, Sauces, Masterchefs, Frisco, M |
2 |
Servings |
INGREDIENTS
| 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 |
ts |
Puree, garlic |
| 1/2 |
c |
Stock, veal |
|
|
Salt |
|
|
Pepper, coarse-ground |
| 1 |
tb |
Chives, chopped |
| 2 |
oz |
Foie gras |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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