| 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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