Cook veal stock for 4 hours. Add port and brandy. Reduce sauce until
thickened (approximately 1/2 gallon); keep warm. Cut pocket on side of
filets, about halfway through; set aside. Stir together whipped butter and
next 7 ingredients for the stuffing. Fill filets with stuffing. Grill.
Pour sauce over grilled stuffed filets and serve. Recipe source: Cajun
Revalations. Chef Chris Sogga
Recipe By : Rhonda Guilbeaux
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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