Veal Chanterelle RecipeOrigin: French Period: Traditional |
Ingredients:
675g veal loin cut into 120g portions 
Veal Chanterelle Preparation:Method:Add the veal bones to a roasting pan. Place in an oven pre-heated to 220°C and bake for 15 minutes. Add the vegetables and red wine, stir to mix then season and transfer to a large pan. Add the water, bring to a boil and continue cooking until reduced by 2/3. Allow to cool then strain through a fine-meshed sieve. The demi-glace is the most important part of this dish. Take time and care over the steps above. Add a little oil to a heavy-bottomed frying pan and use to fry the veal for about 3 minutes per side. Remove from the pan and set aside to keep warm. Add the shallots and fry for 2 minutes then add the brandy and deglaze the pan before adding the chanterelles and stirring-in the cream. Allow the liquid to reduce then stir-in the demi-glace and season. Serve the veal along with the chanterelle sauce. Garnish with the julienned vegetables. |
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