| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Orleans |
|
8 |
Servings |
INGREDIENTS
| 8 |
|
Thinly pounded veal |
|
|
escallopes about 3 |
|
|
ounces |
|
|
each |
| 1/2 |
c |
1 stick butter |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Onion, finely chopped |
| 1/2 |
c |
Green onions, finely chopped |
| 3 |
|
Cloves garlic, minced |
| 1 1/2 |
c |
Bell pepper, finely chopped |
| 1/2 |
c |
Celery, finely chopped |
| 1 |
|
Bay leaf |
| 1 1/2 |
t |
Italian seasoning blend |
| 4 |
|
Ripe tomatoes, diced |
| 1 |
T |
Worcestershire sauce |
| 2 |
T |
Tomato paste |
| 1 |
qt |
Beef stock |
| 2 |
T |
Cornstarch |
| 1/4 |
c |
Cool water |
| 2 |
T |
Fresh parsley, chopped |
|
|
Salt and freshly ground |
|
|
black pepper to taste |
|
|
Cooked grits |
INSTRUCTIONS
One of the classic (and most delicious) New Orleans breakfasts. Season
veal escallopes on each side with salt and pepper. Heat butter in a
large skillet and saut the veal until it is lightly browned, about 3
minutes per side. Transfer cooked meat to a platter and hold in a warm
oven whilie prepping the sauce. Heat olive oil in a large saucepan.
Saut the onion, green onion, bell pepper, garlic and celery until
tender. Stir in bayleaf and Italian seasoning, and add the tomatoes,
tomato paste and Worcestershire sauce. When the mixture is
well-blended, stir in the stock and cook for 5 minutes, stirring
freqently. Make a slurry with the cornstarch and water, and stir it
into the sauce to thicken it. Add the parsley. Season with salt and
pepper to taste, and cook over medium heat until reduced by 1/4.
Remove the bay leaf. Spoon the sauce onto warm plates, and center a
veal escallop on each. Place grits on the side of the meat, ladle
additional sauce over the grits and meat. Garnish with parsley and a
few capers. Serves 8. Posted to recipelu-digest Volume 01 Number 407
by molony <molony@scsn.net> on Dec 27, 1997
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