Medallions Of Veal With Sauces Iii (stuffing)

[Jonathan Edwards] seemed to manage very well by what he said rather than how he said it. There was always the memory of Enfield. In that village, in his calm way he had preached a sermon on “Sinners in the Hands of an Angry God.” The content of the message had so grabbed hold of his congregation that people held on in terror to the pews lest they slip into the great abyss of hell which they saw yawning at their feet.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
		Frisco, M, Masterchefs, Sauces, Veal	2	Servings

INGREDIENTS

2	T	Butter
1	T	Puree, shallot
3/4	c	Wine, white
2	T	Mushrooms, button chopped
2	T	Mushrooms, cepes chopped
2	T	Mushrooms, shitake chopped
2	T	Mushrooms, chanterelle
		chopped
1	t	Puree, garlic
1/2	c	Stock, veal
		Salt
		Pepper, coarse-ground
1	T	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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