Veal Scallops With Mushrooms And Herbs

Why name joy the gift in trials? Because trials keep us from becoming complacent about our loving God and Savior when we are forced to our knees and the tears won’t stop. It is only then that our communion with our God is the purest. Trials drive us to run boldly to the throne of grace, to the safety of being on our faces in the presence of God, and to spend time in deep communion with God. When we are hurting, we don’t suffer as much from weak, shallow, and meaningless minutes with the Lord, We learn to relish and anticipate hours with God! The experience of communion and intimate fellowship with God is the very depiction of joy!

Steve Swartz

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		June 1993	1	Servings

INGREDIENTS

1/4	c	Finely chopped shallot
1		Garlic clove, minced
1/2	t	Dried sage, crumbled
2 1/2	T	Olive oil
1/4	lb	Fresh shiitake mushrooms
		stems discarded and
		the caps sliced
1/4	lb	White mushrooms, sliced
3/4	c	Dry white wine
1/2	lb	Veal scallops, each about
		1/8 inch
		thick
		All-purpose seasoned with
		salt and pepper
		for dredging the veal
2/3	c	Chicken broth
1/4	c	Heavy cream
2	T	Minced fresh parsley leaves
		preferably
		flat-leafed

INSTRUCTIONS

In a heavy skillet cook the shallot, the garlic, and the sage in 1
tablespoon of the oil over moderately low heat, stirring, until the
shallot is softened, add the mushrooms and salt and pepper to taste,
and cook the mixture over moderate heat, stirring, until the  mushrooms
are tender and all the liquid they give off is evaporated.  Add 1/4 cup
of the wine, simmer it until it is evaporated, and  transfer the
mixture to a bowl. Dredge the veal in the seasoned  flour, shaking off
the excess. In the skillet, cleaned, heat the  remaining 1 1/2
tablespoons oil over moderately high heat until it is  hot but not
smoking and in it saute the veal for 1 minute on each  side, or until
it is golden. Transfer the veal to a platter and keep  it warm.  Add
the remaining 1/2 cup wine to the skillet and deglaze the skillet  over
moderately high heat, stirring and scraping up the brown bits,  until
the wine is reduced to glaze. Add the broth, boil the liquid  until it
is reduced by half, and stir in the cream, the mushroom  mixture, and
salt and pepper to taste. Simmer the sauce until it is  thickened
slightly, stir in the parsley, and pour the sauce over the  veal.
Serves 2.  Gourmet June 1993  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2771 Calories From Fat: 724 Total Fat: 82g Cholesterol: 86.1mg Sodium: 2008.3mg Potassium: 2716.7mg Carbohydrates: 426.8g Fiber: 27.6g Sugar: 36.7g Protein: 62.3g