Stuffing for Veal Medallions

60 minutes Prep: 30 minutes Cook: 30 minutes

64 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	tablespoons	butter
1	tablespoon	shallots	pureed
3/4	cup	wine	white
2	tablespoons	mushrooms	button, chopped
2	tablespoons	mushrooms	cepes, chopped
2	tablespoons	mushrooms	shitake, chopped
2	tablespoons	mushrooms	chanterelle, chopped
1	teaspoon	garlic	pureed
1/2	cup	stock	veal
1	x	salt
1	x	black pepper	coarse ground
1	tablespoon	chives	chopped
2	ounces	foie gras pate

Directions

In a sauté 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 sauté 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.

Stuff veal medallions and cook at 350 until cooked through, but still slightly pink in the middle.

Let rest for 10 minutes with foil tented on top; serve with deglazed pan juices.

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Nutrition Facts

Serving Size 50g

Amount per Serving

Calories 64 86% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 16mg	5%
Sodium 84mg	4%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 1.0g	2%

Vitamin A	5%		Vitamin C	2%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Celery Soup

This was an easy recipe, the most grueling job being the stripping of the celery (I just used my peeler). I threw in all the celery leaves which I found to be decent. I also added a little bacon before I liquidised, to satiate my boyfriend. It resembles a pea soup in taste because of that, but even without it had a nice strong, fresh flavour. A very nice recipe to cozy up with in the winter!