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CREAMED VEAL SAUCE


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By jbc
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

450 ml strong, light
clear veal stock
450 ml cream
50 g butter flakes
80 g fresh, trimmed mushrooms
finely chopped (without gills)
40-50 g wheat flour
50 ml dry white wine
salt
white pepper
fresh lemon juice to taste.


Ingredients for the 1 l iSi Gourmet Whip:


450 ml strong, light, clear veal stock, 450 ml cream, 50 g butter flakes, 80 g fresh, trimmed mushrooms, finely chopped (without gills), 40-50 g wheat flour, 50 ml dry white wine, salt, white pepper, fresh lemon juice to taste.


Gourmet Whip available on www.isinorthamerica.com


Preparation


Melt the butter flakes and allow the chopped mushrooms to brown, then add the degreased veal stock and then the cream. Bring the mixture to the 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 spices and lemon juice. Pass the sauce through a fine strainer or puree in a blender and strain. Pour the sauce into a 1 l Gourmet Whip, screw in two cream chargers and shake vigorously. Keep the filled Gourmet Whip warm in a bain marie at temperatures of up to 75° C / 165° F.


Serve with any type of veal combined with mushrooms.


For preparation in the 0.5 l Gourmet Whip, halve the amount of ingredients and use one cream charger.


Pairs Well With


Notes

Gourmet Whip available on www.isinorthamerica.com

This sounds amazing! What are butter flakes? I haven't seen them here in the states. Can I just grate a stick of butter? Thanks!

Marcy

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