| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Ostrich medallions |
| 2 |
oz |
Each of Cepes; Morels, Shiitake; Mousseron and |
| 2 |
|
Shallots; chopped |
| 3 |
|
Cloves garlic; mashed |
| 1/4 |
c |
White wine |
| 2 |
ts |
Fresh thyme; chopped |
| 1/2 |
c |
White wine |
| 4 |
|
Shallots; finely chopped |
| 1/2 |
|
Bay leaf |
| 1 |
tb |
Fresh thyme; chopped |
| 1 |
tb |
French Dijon mustard |
| 1 |
c |
Venison demi-glace |
| 1/2 |
c |
Creme fraiche |
INSTRUCTIONS
MUSTARD SHALLOT SAUCE
From: Gerald Edgerton <jerrye@wizard.com>
Date: Fri, 12 Apr 1996 09:06:31 -0700
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”