Heart & Soul in the Kitchen is an exciting cookbook. I used what I had in my pantry to make this dinner. This is a recipe from the book of Jacques Pépin. The sauce is flavored by deglazing the pan with wine and by adding demi-glace , cream, and Dijon mustard. This recipe is very good. The most interesting part of the recipe might be the light flavor of mustard in a pan sauce flavored with meat. I want to make this again with finer ingredients. I had to reduce a quart of broth to make a substitute for veal demi-glace. Jacques Pépin recommended reducing stock, but I only had broth. To compensate for the amount of salt in the broth, I had to omit using salt while cooking the meat. Next time I will use a low sodium stock or broth. The sauce was still great, but I believe that it would be much more delicate made with demi-glace. I have a book of cooking techniques by Jacques Pépin that includes the instructions for making demi-glace, and there are French grocers online that sell veal demi-glace. This ground veal had so much flavor. The flavor is delicate. The flavor of tarragon compliments this sauce and the flavor of meat and mushrooms. I was very happy to make this recipe.
An Intensely Flavored Reduction Of Beef Broth To Make A Substitute For Demi-Glace
Download The Recipes: