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
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Converted by MM_Buster v2.0l.

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