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Veal Grenadins with Morels and Creamy Sauce, accompanied by Dauphinoise Potatoes
A festive dish for two: tender veal grenadins surrounded by a velvety morel sauce, enriched with cream, white wine and smoked bacon, served with lightly caramelized dauphinoise potatoes. Ideal for end-of-year meals.
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Cost Breakdown
Critical Success Points
- • Rehydration of morels
- • Proper searing of veal grenadins
- • Deglazing with white wine to capture the fond
- • Reduction of the morel sauce until thickened
- • Finishing the sauce with cold butter
Safety Warnings
- • Handle raw meat with separate utensils to avoid cross‑contamination.
- • Hot butter can splatter; use a partial lid or a splash guard.
- • Warm wine can produce alcohol vapors; ventilate the kitchen.
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