Name: Veal Chanterelle
Ingredients: 1 1/2 lb Veal loin; trimmed (in 4-oz portions); 2 ts Minced shallots; 1/2 c Brandy; 6 oz Chanterelles (wild French mushrooms); 6 oz Cream; 10 oz Demi-glaze; Salt and pepper to taste; 4 oz Vegetables; julienned; 1 lb Veal bones; 1 Carrot; 1 Onion; 2 Cloves garlic; 1/2 Stalk celery; 4 Sprigs fresh thyme; 1 Bay leaf; 2 c Red wine; 2 ga Water

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables	Mexican	Meat	6	Servings

INGREDIENTS

1 1/2	lb	Veal loin; trimmed (in 4-oz portions)
2	ts	Minced shallots
1/2	c	Brandy
6	oz	Chanterelles (wild French mushrooms)
6	oz	Cream
10	oz	Demi-glaze
		Salt and pepper to taste
4	oz	Vegetables; julienned
1	lb	Veal bones
1		Carrot
1		Onion
2		Cloves garlic
1/2		Stalk celery
4		Sprigs fresh thyme
1		Bay leaf
2	c	Red wine
2	ga	Water

INSTRUCTIONS

DEMI-GLAZE
1. Saute the veal loins.
2. Remove the veal from the pan and add shallots.
3. Deglaze the pan with brandy; add the chanterelles and cream; let the
liquid reduce.
4. Add Demi-glaze, salt and pepper to taste.
5. Serve veal with chanterelle sauce and garnish with julienned vegetables.
1. Roast the veal bones in a very hot oven (500 F), 10-15 minutes.
2. Add the vegetables, seasonings, and red wine and remove from the oven.
3. Transfer to a large kettle and add the water.  Simmer until reduced by
two-thirds. Cool slightly and strain through a fine sieve.
4. If a thicker demi-glaze is desired, add roux (equal parts butter and
flour)until of desired consistency.   Your dish is only as good as the
demi-glaze. If the demi-glaze is good, the dish will be good.
THE ESPLANADE
WATERSIDE, NORFOLK; WINE:CHATEAU
ST. JEAN CHARDONNAY, YOUNG, 1980
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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