Recipe - Grillades And Grits

8 Thinly pounded veal
escallopes; about 3 ounces
each
One half cup (1 stick) butter
One half cup Olive oil
One half cup Onion; finely chopped
One half cup Green onions; finely chopped
3 Cloves garlic; minced
1 One half cup Bell pepper; finely chopped
One half cup Celery; finely chopped
1 Bay leaf
1 One half teaspoon Italian seasoning blend
4 Ripe tomatoes; minced
1 tablespoon Worcestershire sauce
2 tablespoon Tomato paste
1 qt Beef stock
2 tablespoon Cornstarch
One fourth cup Cool water
2 tablespoon Fresh parsley; chopped
Salt and freshly ground
black pepper to taste
Cooked grits

One of the classic (and most delicious) New Orleans breakfasts.

Season veal escallopes on each side with salt and pepper. Heat butter in a
large skillet and saut‚ the veal until it is lightly browned, about 3
minutes per side. Transfer cooked meat to a platter and hold in a warm oven
whilie prepping the sauce.

Heat olive oil in a large saucepan. Saut‚ the onion, green onion, bell
pepper, garlic and celery until tender. Stir in bayleaf and Italian
seasoning, and add the tomatoes, tomato paste and Worcestershire sauce.

When the mixture is wellblended, stir in the stock and cook for 5 minutes,
stirring freqently. Make a slurry with the cornstarch and water, and stir
it into the sauce to thicken it. Add the parsley. Season with salt and
pepper to taste, and cook over medium heat until reduced by 1/4. Remove the
bay leaf.

Spoon the sauce onto warm plates, and center a veal escallop on each. Place
grits on the side of the meat, ladle additional sauce over the grits and
meat. Garnish with parsley and a few capers. Serves 8.

Posted to recipeludigest Volume 01 Number 407 by molony molony@scsn.net
on Dec 27, 1997