| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Canned unsalted chicken broth |
| 2 |
c |
Small broccoli florets |
| 4 |
oz |
Fresh shiitake mushrooms; quartered, (if large, cut each into 8 pieces) |
| 4 |
oz |
Button mushrooms; quartered |
| 8 |
|
Garlic cloves; thinly sliced |
| 1 |
tb |
Plus 1 teaspoon minced fresh sage |
| 2 |
ts |
Fresh lemon juice |
| 2 |
ts |
Arrowroot |
| 2 |
ts |
Olive oil |
| 8 |
oz |
Veal scallops; well trimmed |
INSTRUCTIONS
Any variety or combination of mushrooms can be used for this dish.
Heat broth in heavy large skillet over medium heat. Add broccoli and cook
until just tender, about 3 minutes. Using slotted spoon, transfer broccoli
to small bowl and reserve.
Boil broth until reduced to 1 1/2 cups, about 5 minutes. Add all mushrooms,
garlic, 1 tablespoon sage, lemon juice and arrowroot. Simmer until sauce
thickens and mushrooms are tender, 6 to 8 minutes. (Can be prepared up to 6
hours ahead. Cover broccoli and sauce separately and refrigerate.
Brush heavy large skillet with 1 teaspoon oil. Season veal with salt and
pepper. Add half of veal to skillet and cook 2 minutes per side. Transfer
to plate and keep warm. Repeat with remaining oil and veal.
Meanwhile, reheat sauce over low heat. Add broccoli and remaining 1
teaspoon sage to sauce. Season to taste wit salt and pepper. Ladle sauce
over veal and serve.
Serves 2.
Per serving: calories, 300; fat, 9 g; sodium, 177 mg; cholesterol, 88 mg
Bon App.tit Light And Easy
Posted to EAT-LF Digest by "Tina Bell" <tdbell1@jps.net> on Mar 12, 1999,
converted by MM_Buster v2.0l.
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