Recipe - Medallions Of Veal With Sauces Iii (Stuffing)

2 tablespoon Butter
1 tablespoon Puree, shallot
Three fourths cup Wine, white
2 tablespoon Mushrooms, button, chopped
2 tablespoon Mushrooms, cepes, chopped
2 tablespoon Mushrooms, shitake, chopped
2 tablespoon Mushrooms, chanterelle,
chopped
1 teaspoon Puree, garlic
One half cup Stock, veal
Salt
Pepper, coarseground
1 tablespoon Chives, chopped
2 ounce Foie gras

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,
coarseground pepper, and chopped chives.

Remove the contents from the pan into a bowl. Deglaze the saute pan
with One fourth 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/mmgcsf.zip