Recipe - Medallions Of Veal Sabra

2 Veal filets (2 oz./60 grams
each)
2 Prunes
Pine nuts (pignolies)
One half Mediumsized mango; cut or sliced up
One half Mediumsized avocado pear;
cut or sliced up
1 ounce (30 grams) margarine
Cream (nondairy)
1 Shallot; minced
One half Lemon
Salt; white pepper

From: Ruth Heiges heiges@post.tau.ac.il

Date: Fri, 2 Aug 1996 15:39:25 +0300 (IDT)
The following recipes were created by Chef Shalom Kadosh, of the Sheraton
Plaza Jerusalem, for an international exhibition on culinary art during the
heyday of "nouvelle cuisine."

For the "politically correct," remember that kosher veal is raised
humanely.

Ruth Tel Aviv, heiges@post.tau.ac.il

The chef notes: "A colorful and delicious veal dish, enhanced by natural
mango and avocado sauces. A fine example of Israeli Nouvelle Cuisine, the
recipe makes excellent use of two domestically grown exotic fruits."

Season the veal with salt and pepper. Saute' in a small amount of
margarine. Keep warm in the oven.

Stuff the prune with pine nuts and set aside.

Set 2 slice of the One half mango aside for garnish. Add the rest of the cut or sliced up
mango to the minced onion. Cook on low heat for a few minutes.

Add several teaspoons of sauteing juices from the browned veal filets and
cook several minutes until the sauce thickens.

Strain and add the cream. Enrich with a small amount of margarine.

Prepare the avocado sauce in the same manner.

Presentation: Pour the mango sauce on one half of the serving plate. Pour
the avocado sauce on the other side, without mixing the two. Place the two
browned veal filets on top of the sauces. Place the mango and avocado
slices on each filet of veal. Arrange the stuffed prunes on either side of
the serving plate. Serve with the half lemon on a separate dish.

JEWISHFOOD digest 294

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.