| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Finely chopped shallot |
| 1 |
|
Garlic clove; minced |
| 1/2 |
ts |
Dried sage; crumbled |
| 2 1/2 |
tb |
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 |
tb |
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
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