Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Masterchefs
Frisco
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
1 tb Puree, shallot
3/4 c Wine, white
2 tb Mushrooms, button, chopped
2 tb Mushrooms, cepes, chopped
2 tb Mushrooms, shitake, chopped
2 tb Mushrooms, chanterelle,
-- chopped
1 t Puree, garlic
1/2 c Stock, veal
Salt
Pepper, coarse-ground
1 tb Chives, chopped
2 oz 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, coarse-ground
pepper, and chopped chives.
Remove the contents from the pan into a bowl.
Deglaze the saute pan with 1/4 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
