Veal Chops With Morel Cream Sauce at Mitchell Trigg blog

Veal Chops With Morel Cream Sauce. * boil liquid to half and strain through a fine hair sieve. * for the morel sauce, coarsely chop the morel sections and sauté in butter. Cook until just tender, about 2 minutes. * boil sauce to desired consistency, season strongly with riesling, cognac, salt and freshly ground pepper. Let stand 30 minutes or longer. * now pour in veal stock and whipping cream. Reduce heat to medium and stir in shallot; Add morels and season with salt and pepper; Salt and freshly ground pepper to taste; In a food processor, fitted with a metal blade, add the veal meat, 1/4 cup of the reserved oil, 1/2 cup of the shallots, garlic, rosemary and parsley. Tender french morels add an intense and smoky flavor to the veal sauce. Put morels in a small mixing bowl and add hot water to cover. Drain the mushrooms and pat dry.

Making the most of foraging success
from www.shipboardchef.com

Let stand 30 minutes or longer. Drain the mushrooms and pat dry. In a food processor, fitted with a metal blade, add the veal meat, 1/4 cup of the reserved oil, 1/2 cup of the shallots, garlic, rosemary and parsley. * boil sauce to desired consistency, season strongly with riesling, cognac, salt and freshly ground pepper. Tender french morels add an intense and smoky flavor to the veal sauce. Salt and freshly ground pepper to taste; Cook until just tender, about 2 minutes. Put morels in a small mixing bowl and add hot water to cover. Reduce heat to medium and stir in shallot; * for the morel sauce, coarsely chop the morel sections and sauté in butter.

Making the most of foraging success

Veal Chops With Morel Cream Sauce Cook until just tender, about 2 minutes. Tender french morels add an intense and smoky flavor to the veal sauce. Drain the mushrooms and pat dry. * now pour in veal stock and whipping cream. * for the morel sauce, coarsely chop the morel sections and sauté in butter. In a food processor, fitted with a metal blade, add the veal meat, 1/4 cup of the reserved oil, 1/2 cup of the shallots, garlic, rosemary and parsley. Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Salt and freshly ground pepper to taste; Cook until just tender, about 2 minutes. * boil liquid to half and strain through a fine hair sieve. Reduce heat to medium and stir in shallot; Add morels and season with salt and pepper; * boil sauce to desired consistency, season strongly with riesling, cognac, salt and freshly ground pepper.

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