CREAMED VEAL SAUCE
jbc
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.
DIRECTIONS
  1. Ingredients for the 1 l iSi Gourmet Whip:
  2. 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.
  3. Gourmet Whip available on www.isinorthamerica.com
  4. Preparation
  5. 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.
  6. Serve with any type of veal combined with mushrooms.
  7. For preparation in the 0.5 l Gourmet Whip, halve the amount of ingredients and use one cream charger.
RECIPE BACKSTORY
Gourmet Whip available on www.isinorthamerica.com