Ingredients
- 15 g de champignons déshydratés
- 80 g de parmesan
- 80 g d'oignon
- 1 c. à café de fond de veau
- 20 g de fécule de maïs
- 80 g de vin blanc
- 20 g de beurre doux
- 1500 g de filet de veau
- 2 pincées de sel
- 2 tours de moulin à poivre
- 500 g de champignons de Paris frais
- 800 g d'eau
- 1 c. à café de sel
- 300 g de polenta
- 80 - 100 g de crème liquide 30-40% m.g.
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