Recipe by Alexis de Portneuf
"Tender veal is seared to brown and served with a rich and earthy mushroom and cheese fondue."
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olive oil or clarified butter
4 (5 ounce)
medallions of grain fed veal
salt and freshly ground pepper to taste
fresh mushrooms, sliced
veal stock or demi-glace
1 (125 gram) package
Sauvagine cheese, crust removed and cut in cubes
* Percent Daily Values are based on a 2,000 calorie diet.
Veal Medallions with Sauteed Mushrooms and Sauvagine Fondue
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 221
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