| 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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