Veal medallions with Port wine sauce (Médaillons de veau avec sauce Porto) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 146) by Wolfgang Puck

  • brown veal stock
  • Port wine
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken stock for brown veal stock, and safflower oil for almond oil. You may use the Brown veal stock (Fond brun de veau) recipe on p. 66.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for brown veal stock, and safflower oil for almond oil. You may use the Brown veal stock (Fond brun de veau) recipe on p. 66.

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