Medallions Of Veal With Sauces I

Ingredients

16 ml oil
15 crayfish
1 garlic
1 mirepoix
3 gr peppercorns
1 bay leaf
22 gr mushrooms
120 ml cognac
160 gr tomatoes
3 gr parsley
5 gr tarragon
80 gr puree
4 stock
4 fish stock

Instructions

a chinois into another saute pan. Reduce the liquid by two thirds. Add the cream, salt, pepper, and cayenne pepper. Reduce another 5 10 minutes to one-half. Strain and reserve.