| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Saffron threads,divided |
| 2 |
tb |
All-purpose flour |
|
|
Salt to taste |
|
|
Pepper to taste |
| 12 |
|
Veal scallops |
| 2 |
tb |
Vegetable oil |
| 1 2/3 |
c |
Dry white wine |
| 1 |
ts |
Lime zest |
| 1 |
tb |
Fresh lime juice |
| 4 |
tb |
Heavy cream |
| 12 |
|
Green peppercorns |
| 1 |
lb |
Asparagus,fresh,sm,blanched |
INSTRUCTIONS
1. Combine 1/2 teaspoon saffron threads with flour, salt and pepper.
Dust both sides of veal scallops with seasoned flour. Brown veal in
oil on both sides, about 5 minutes total. Remove veal to serving
platter and keep warm.
2. Deglaze skillet with wine, then add lime zest, lime juice and
remaining saffron. Bring lime mixture to a boil and reduce to the
consistency of syrup. Stir in heavy cream, bring to another boil and
stir in peppercorns. Surround veal scallops with asparagus and top
with sauce.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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