| 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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