| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Essnce13 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 8 |
sl |
Veal scaloppine -; (4 oz ea) |
| 3/4 |
c |
Flour; seasoned with |
| 1 |
tb |
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
| 1/2 |
c |
Marsala |
| 2 1/2 |
c |
Veal stock |
| 1 |
tb |
Minced shallot |
| 1 1/2 |
c |
Sliced wild mushrooms |
| 3 |
tb |
Butter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Poppy seed |
| 8 |
oz |
Egg noodles; cooked |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Heat oil in a saute pan. Working in batches if necessary, season veal with
salt and pepper, dredge in flour seasoned with Bayou Blast, and saute
immediately. Sear both sides, remove and keep warm. To pan add shallots and
mushrooms and toss and cook 3 minutes. Add Marsala and CAREFULLY ignite
with a match, shaking pan until flames go out. Reduce by half then add veal
stock. Bring to a boil, reduce by half and stir in 2 tablespoons of butter.
Meanwhile, in another saute pan heat remaining butter with poppy seeds and
toss in noodles to reheat; season to taste with salt and pepper. Return
veal to sauce to reheat as you divide noodles among warmed plates. Lay veal
on top of noodles, coat with sauce and garnish with parsley. This recipe
yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-087 broadcast 11-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-15-1996
Recipe by: Emeril Lagasse
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