Recipe - Medallions Of Veal With Sauces Ii (Wine Butter Sauce)

1 tablespoon Butter
4 tablespoon Puree, shallot
1 Bay leaf
1 teaspoon Peppercorns, white, whole
1 cup Wine, white
One half cup Cream, whipping
8 ounce Butter
1 teaspoon Juice, lemon
1 teaspoon Chives, chopped

In a saute pan, melt the butter over medium heat. Add the shallot
puree and saute for 1 minute more.

Add the crushed bay leaf and whole white peppercorns.

Deglaze the pan with 1 cup white wine. Reduce by twothirds over
medium heat (not until dry).

Add the whipping cream then add the butter a quarter at a time, and
whip briskly over high heat. Strain through chinois and reserve.

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/mmgcsf.zip