| 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 |
ts |
Italian seasoning blend |
| 4 |
|
Ripe tomatoes; diced |
| 1 |
tb |
Worcestershire sauce |
| 2 |
tb |
Tomato paste |
| 1 |
qt |
Beef stock |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Cool water |
| 2 |
tb |
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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