Name: Medallions of Veal "Sabra"
Ingredients: 2 Veal filets (2 oz./60 grams each); 2 Prunes; Pine nuts (pignolies); 1/2 Medium-sized mango; sliced; 1/2 Medium-sized avocado pear; sliced; 1 oz (30 grams) margarine; Cream (non-dairy); 1 Shallot; minced; 1/2 Lemon; Salt; white pepper

If we do not know who God is and how He thinks and what He does, we have no grounds for joy, no reason to celebrate, no basis for finding satisfaction in God. Delight in God cannot occur in an intellectual vacuum. Our joy is the fruit of what we know and believe to be true of God. Emotional heat (i.e., joy, delight, gladness of heart) apart from intellectual light (knowledge of God) is useless. Worse still, it is dangerous, for it inevitably leads to fanaticism and idolatry.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Nouvelle	Meat	1	Servings

INGREDIENTS

2		Veal filets (2 oz./60 grams each)
2		Prunes
		Pine nuts (pignolies)
1/2		Medium-sized mango; sliced
1/2		Medium-sized avocado pear; sliced
1	oz	(30 grams) margarine
		Cream (non-dairy)
1		Shallot; minced
1/2		Lemon
		Salt; white pepper

INSTRUCTIONS

From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Fri, 2 Aug 1996 15:39:25 +0300 (IDT)
The following recipes were created by Chef Shalom Kadosh, of the Sheraton
Plaza Jerusalem, for an international exhibition on culinary art during the
heyday of "nouvelle cuisine."
For the "politically correct," remember that kosher veal is raised
humanely.
Ruth - Tel Aviv, heiges@post.tau.ac.il
The chef notes: "A colorful and delicious veal dish, enhanced by natural
mango and avocado sauces. A fine example of Israeli Nouvelle Cuisine, the
recipe makes excellent use of two domestically grown exotic fruits."
Season the veal with salt and pepper. Saute' in a small amount of
margarine. Keep warm in the oven.
Stuff the prune with pine nuts and set aside.
Set 2 slice of the 1/2 mango aside for garnish. Add the rest of the sliced
mango to the minced onion. Cook on low heat for a few minutes.
Add several teaspoons of sauteing juices from the browned veal filets and
cook several minutes until the sauce thickens.
Strain and add the cream. Enrich with a small amount of margarine.
Prepare the avocado sauce in the same manner.
Presentation: Pour the mango sauce on one half of the serving plate. Pour
the avocado sauce on the other side, without mixing the two.  Place the two
browned veal filets on top of the sauces.  Place the mango and avocado
slices on each filet of veal. Arrange the stuffed prunes on either side of
the serving plate. Serve with the half lemon on a separate dish.
JEWISH-FOOD digest 294
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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