| CATEGORY |
CUISINE |
TAG |
YIELD |
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December 19 |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
the brown bits, until the mixture is reduced by half. Strain the
mixture through a fine sieve set over a saucepan, bring it to a boil
with the reserved shiitake liquid, whisking, and simmer the mixture
for 5 minutes, or until it is thickened slightly. Season the sauce
with salt and the white pepper. In a skillet saute the shiitake in the
oil over moderately high heat, stirring occasionally, until they are
heated through. Cut the veal into 16 slices, arrange 2 slices on each
plate, and garnish each serving with 2 of the sauteed shiitake and
some of the thyme sprigs. Serves 8. Gourmet December 1990 Converted
by MC_Buster. Converted by MM_Buster v2.0l.
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