| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | tb | Unsalted butter |
| 1/2 | c | Minced shallots |
| 1/2 | lb | Wild mushrooms; such as chanterelles, shiitake, oyster or a combination |
| 1 | ts | Minced fresh thyme |
| Salt and pepper to taste | ||
| 1 | lg | Clove garlic; minced |
| 1/2 | c | Dry white wine |
| 1 | c | Veal demiglace |
| 1 | c | Heavy cream |
| 8 | Veal scaloppine | |
| Flour for dredging | ||
| Salt and pepper to taste | ||
| 2 | tb | Olive oil |
| 2 | tb | Unsalted butter |
| Fresh lemon juice to taste | ||
| Minced fresh chervil to taste |
INSTRUCTIONS
FOR THE SAUCE FOR THE VEAL TASTE SHOW #TS4823 Make the sauce: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3-5 minutes, or until mushrooms are soft add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes. Add the cream and reduce until lightly thickened. Correct seasoning. Cover with a round of buttered wax paper and keep hot. Make the veal: Dredge scallops in flour, shaking off excess, and season with salt and pepper. In large skillet set Over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side. Transfer to sauce For just a minute and season mixture with fresh lemon juice and chervil. Yield: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998
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