| 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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