Medallions Of Veal With Sauces Iii

Ingredients

2 tb butter
1 puree
3/4 c wine
8 tb mushrooms
1 t puree
1/2 c stock
1 tb chives
2 foie gras

Instructions

In a saute pan, melt the butter over medium heat. Add shallot puree and let the mixture cook for about a minute. Deglaze with white wine. Add all of the chopped mushrooms, the garlic puree, and the veal stock. Reduce about 2 minutes (until liquid evaporates). Add salt, coarse-ground pepper, and chopped chives. Remove the contents from the pan into a bowl. Deglaze the saute pan with 1/4 cup white wine and add the contents of the deglazed pan to the stuffing in the bowl. Add foi gras to the rest of the stuffing and set aside.