Recipe - Sauteed Veal Scallops In Wild Mushroom Cream Sauce

FOR THE SAUCE
2 tablespoon Olive oil
2 tablespoon Unsalted butter
One half cup Minced shallots
One half pound Wild mushrooms; such as
chanterelles, shiitake,
oyster or a combination
1 teaspoon Minced fresh thyme
Salt and pepper to taste
1 lg Clove garlic; minced
One half cup Dry white wine
1 cup Veal demiglace
1 cup Heavy cream

FOR THE VEAL
8 Veal scaloppine
Flour for dredging
Salt and pepper to taste
2 tablespoon Olive oil
2 tablespoon Unsalted butter
Fresh lemon juice to taste
Minced fresh chervil to
taste

TASTE SHOW #TS4823

Make the sauce: In a saute pan set over moderately high flame, heat the oil
and butter until hot. Add the shallots and cook, stirring, 1 minute. Add
the mushrooms, thyme and salt and pepper and cook, stirring occasionally,
for 35 minutes, or until mushrooms are soft add the garlic and cook,
stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and
simmer 5 minutes. Add the cream and reduce until lightly thickened. Correct
seasoning. Cover with a round of buttered wax paper and keep hot.

Make the veal: Dredge scallops in flour, shaking off excess, and season
with salt and pepper. In large skillet set

Over moderate flame, heat olive oil and butter until hot. Add scallops and
saute for 1 minute on each side. Transfer to sauce For just a minute and
season mixture with fresh lemon juice and chervil.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 10, 1998