Preparation Time: 15
Number of Servings: 2

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1 cup strong, light, clear veal stock
1 cup heavy cream
2 tbsp butter
lb fresh, trimmed mushrooms finely chopped
1-2 tbsp flour
1/8 cup dry white wine
salt (pinch)
white pepper (pinch)
fresh lemon juice to taste

Directions:  Melt the butter and allow the chopped mushrooms to brown, then add the veal stock and then the cream. Bring the mixture to a boil. Mix flour and white wine and stir into the boiling liquid with a whisk. Allow to simmer for a few minutes and then season with salt and pepper and lemon juice. Pass the sauce through a fine strainer or puree in a blender and strain. Pour the sauce into a 1 Pint iSi Gourmet Whip or iSi Thermo Whip, screw in one iSi cream charger and shake vigorously. Keep the filled Gourmet Whip warm in a water bath at temperatures of up to 75 C / 165 F. The iSi Thermo Whip is thermal and will keep warm for up to 3 hours (DO NOT place in a warm water bath.) Serve with any type of veal.

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Submitted By: Anna of New York
Email/Web Site:
Date Submitted: 11/25/2008 12:49:02 PM