Medallions Of Veal With Sauces I
Ingredients
1 tb oil
15 crayfish
1 garlic
1 mirepoix
1 ts peppercorns
1 bay leaf
4 tb mushrooms
1/2 c cognac
1 c tomatoes
2 tb parsley
1 tb tarragon
1/2 c 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.