14041 CREAMY VEAL SAUCE 15min Tue Nov 25 09:39:09 -0800 2008 Tue Nov 25 09:39:09 -0800 2008 Easy User http://www.chow.com/recipes/14041 Tue, 25 Nov 2008 17:39:09 GMT
  • 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.

    ]]>     http://www.chow.com JB Cumberland 67 Condiment/Sauce 1 cup strong, light, clear veal stock

    ]]>     1 cup heavy cream

    ]]>     2 tbsp butter

    ]]>     ¼ lb fresh, trimmed mushrooms finely chopped

    ]]>     1-2 tbsp flour

    ]]>     1/8 cup dry white wine

    ]]>     salt (pinch) white pepper (pinch) fresh lemon juice to taste

    ]]>