Using ingredient veal stock
Bordelaise Sauce
- 8 shallots
- 1 garlic
- 1 bouquet garni
- 750 ml wine
- 700 ml veal stock
- 130 gr marrow
- 18 gr butter
- 16 gr flour
Braised Veal Shanks
- 5 garlic (cloves)
- 3 sprigs rosemary
- 1/2 long
- 1,900 ml veal stock
- 1,000 gr veal shank in equal (cut pieces)
- 300 ml wine (white)
- 300 ml olive oil
- 240 ml warm water
- 230 gr onions (diced)
- 130 gr carrots (diced)
Long Island Duck With Grapefruit
- 4 dry out the skin
- 2 grapefruit
- 650 gr duck
- 700 ml duck stock
- 700 ml veal stock
- 80 ml vinegar
- 50 gr sugar
Mako Shark Steak Au Poivre
- 475 ml whipping cream
- 110 gr butter
- 80 ml cognac
- 80 ml veal stock
- 26 gr shallots
- 18 gr veal glaze
- 12 slices mako shark (sliced)
Onion Soup With Beer And Cheddar
- 2,700 gr pot (heavy)
- 950 ml veal stock
- 350 ml dark beer
- 110 gr sharp cheddar cheese
- 34 gr butter (unsalted)
- 1 gr nutmeg (freshly grated)
- 4 slices onions
- some in
Onion Soup With Beer& Cheddar
- 950 ml veal stock
- 350 ml dark beer
- 110 gr sharp cheddar cheese
- 34 gr butter (unsalted)
- 1 gr nutmeg (freshly grated)
- 4 slices onions (peeled)
Puree Of Onion Soup
- 4 onions (sliced)
- 1 pepper (freshly ground)
- 950 ml veal stock
- 350 ml bottle dark beer
- 230 gr sharp chedar crumbled
- 34 gr butter (unsalted)
- 1 gr salt
- 1 gr nutmeg (freshly grated)
Sauteed Beef Tips With Shiitakes
- 1 none
- 1 shiitake mushroom (sliced)
- 1/2 shallots (sliced)
- 230 gr beef tenderloin trimmings
- 120 ml wine (white)
- 180 ml veal stock
- 32 gr spinach leaves (cleaned)
- 30 ml olive oil
- 16 ml cream (heavy)
- 14 gr butter
Veal Glaze
- 8 peppercorns
- 4 garlic
- 3 thyme
- 2 burners if neces
- 2 onions
- 2 carrots
- 2 celery
- 2 bay leaf
- 2 tomatoes
- 1 leek
Venison With Currants And Chanterelles
- 4 chanterelles (fresh)
- 2 arrowroot
- 700 ml wine (red)
- 550 gr venison meat
- 475 ml veal stock
- 260 gr currant jelly
- 210 gr currants (fresh)
- 80 ml water
- 7 gr onion (dried)
- 3 gr salt
Chef Galati's Spezzatino Di Vitello
- 1 garlic clove (minced)
- 1/4 bacon (sliced)
- 525 gr veal shoulder (boneless)
- 475 ml burgundy wine divided (red)
- 475 ml veal stock
- 230 gr onions tiny
- 80 gr mushrooms
- 28 gr butter
- 24 gr flour
- 16 gr shallots
Chef Galati's Spezzatino Di Vitello
- 1 garlic clove
- 1/4 bacon
- 525 gr veal shoulder
- 475 ml burgundy wine (red)
- 475 ml veal stock
- 230 gr onions
- 80 gr mushrooms
- 28 gr butter
- 24 gr flour
- 16 gr shallots
Crockpot Coq Au Vin
- 4 garlic (cloves)
- 4 potatoes
- 4 bacon
- 2 bay leaf
- 1 onions
- 1 carrots
- 800 gr chicken
- 475 ml wine (red)
- 700 ml veal stock
- 190 gr onions
Stuffed Filet Mignon With Red Wine Sauce
- 6 shallots
- 4 filet mignons
- 350 gr roquefort cheese
- 475 ml veal stock
- 120 ml wine (red)
- 110 gr clarified butter
- 28 gr sweet butter
- 12 slices shitake mushrooms