 Medallions of Veal With Wild Morel Mushrooms Recipe - Food.com
butter, morel, glace de viande, olive oil, white peppercorn, shallot, veal, salt, vermouth, madeira, water, flour
Admittedly a splurge--but worth it. Dried morels may be used--soak in water for an hour then proceed. Jus de veau (which 'Zaar's computer will not accept) or glace de viande can be found in sp...
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|  Madeira Sauce | Martha Stewart
butter, heavy cream, glace de viande, chicken stock, cornstarch, white peppercorn, shallot, salt, madeira
Instructions Checklist Step 1 In a medium skillet, melt butter over medium heat. Add shallots, and cook until translucent. Add wine, and cook until liquid has evaporated, about 5 minutes. Add glace ...
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