Now that is a mouthful! (No pun intended!) We made it for a gourmet group and it was really, really good. It was from Dean Fearing cook book. He is at The Mansion on Turtle Creek in Dallas.
Ingredients:
Cheddar-Mushroom Sauce:
- 1 lb veal bones, cut into small pieces
- 2 T peanut oil
- 10 large white mushrooms, sliced thin
- 4 large shallots, peeled and chopped
- 2 coves garlic, chopped
- 5 sprigs fresh thyme
- 4 c chicken stock
- 2 c heavy cream
- 1 c grated aged white cheddar
- 2 T butter
- 3 c assorted wild mushrooms, shiitake, chantrelles, etc. julienned
- salt
- juice of 1 lemon to taste
Instructions:
1. Preheat oven to 400º
2. Ask the butcher to cut veal bones into pieced.
3. Place on baking sheet and roast in oven 12-15 minutes until brown. Be careful not to burn or blacken.
4. Heat oil in large saucepan over medium heat.
5. Add white mushrooms and saute for 1 minute.
6. Add shallots and garlic, saute 1 minute.
7. Add browned veal bones, thyme,m chicken stock.
8. Bring to a boil, lower heat and simmer 20 minutes. (You can do this much the day before)
9. Add cream and return to a boil.
10. Lower heat again and simmer 15 minutes or until the liquid is reduced by about 1/4 and thick enough to coat the back of a spoon. (longer)
11. Remove bones from sauce.
12. Pour into blender or processor . (Blender worked best)
13. Add cheese.
14. Process until smooth.
15. Strain and keep warm.
16. In a medium saute pan, melt butter.
17. Add wild mushrooms over medium heat for 2 minutes.
18. Season lightly with salt.
19. Fold cooked mushrooms into sauce.
20. Add lemon juice and salt to taste.
Asparagus-Leek Compote:
Ingredients:
- 3/4 lb asparagus, washed and trimmed
- 3 medium leeks, white part only
- 3/4 lb smoked bacon
- 3 T butter
- 6 ripe tomatoes, peeled, seeded and 1/2″ dice
- salt to taste
Instructions:
1. Plunge asparagus into boi9ling water and cook 3 minutes.
2.Remove and place in colander, rinse with cold water to stop cooking.
3. Cut diagonally into 3/4″ pieces.
4. Clean leek well.
5. Cut into 4 pieces lengthwise.
6. Plunge leek pieces into boiling water for 2 minutes.
7. Drain, rinse in cold water.
8. Cut bacon into 1/2″ dice.
9. Saute over medium heat until browned.
10. Drain.
11. Melt butter in small (medium) sauce pan.
12. When butter begins to foam, add asparagus, leek, tomatoes, bacon. 13. Saute 3 minutes. (Until just warm)
14. Season with salt and serve immediately.
Veal:
Ingredients:
- Small amount of peanut oil
- 20 2 1/2 oz veal loin fillets, about 1/2″ thick (See my notes)
Instructions:
1. Heat oil in a large saute pan over medium heat.
2. Season fillets with salt.
3. Quickly saute approximately 3 minutes on one side.
4. Turn and brown 2 minutes. Do not crowd pan.
To serve:
1. Ladle sauce over the bottom of warmed plate.
2. Place 2 veal medallions on each plate.
3. Garnish with Asparagus-Leek compote and serve.
Serves: 10
Notes: Veal loin only existed by order or restaurant supply (25# case) so we went with Scallopini (leg cut). Not as nice. I will use chicken in the future!
Source: Dean Fearing, The Mansion on Turtle Creek
