| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Life3, Lifetime tv |
1 |
Servings |
INGREDIENTS
| 2 |
|
Ears fresh corn, in their |
|
|
husks |
| 4 |
|
Boneless veal steaks |
|
|
5-ounce |
|
|
Salt and freshly ground |
|
|
pepper |
| 2 |
T |
Olive oil |
| 2 |
T |
Finely chopped onion |
| 1 |
T |
Coarsely ground black pepper |
| 1 1/2 |
c |
Dark poultry stock |
| 2 |
T |
White wine vinegar |
| 1/2 |
t |
Cornstarch |
| 1/2 |
c |
Heavy cream |
| 4 |
T |
Unsalted butter |
| 1 |
T |
Chopped flat-leaf parsley |
| 1 |
T |
Chopped cilantro |
INSTRUCTIONS
Roast corn with husks on for 10 minutes. Season the veal medallions
with salt and pepper. Put medallions in a frying pan with olive oil
and cook two minutes on each side. Strip the corn. After the veal is
cooked, add corn, onions, vinegar and stock. Combine heavy cream and
cornstarch in a bowl and whisk. Add to pan and stir. Add parsley and
cilantro. When it starts to thicken, add butter a little bit at a
time. Serve on mashed potato casserole made of mashed potatoes and
sauted mushrooms (optional). Larry Forgione is the author of "An
American Place" and the chef at The Grill Room in New York City. ©
1997 Larry Forgione © 1997 Lifetime Entertainment Services. All
rights reserved. MC formatted using MC Buster br Barb at PK Converted
by MM_Buster v2.0l.
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