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CREAMY VEAL SAUCE
Preparation Time: 15
Number of Servings: 2
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Ingredients:
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| 1 cup strong, light, clear veal stock
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| 1 cup heavy cream
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| 2 tbsp butter
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| ¼ lb fresh, trimmed mushrooms finely chopped
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| 1-2 tbsp flour
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| 1/8 cup dry white wine
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| salt (pinch)
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| white pepper (pinch)
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| fresh lemon juice to taste
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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: mgroth@jbcumberland.com
Date Submitted: 11/25/2008 12:49:02 PM
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