Recipe - Veal Scallops With Mushrooms And Herbs

One fourth cup Finely chopped shallot
1 Garlic clove; minced
One half teaspoon Dried sage; crumbled
2 One half tablespoon Olive oil
One fourth pound Fresh shiitake mushrooms;
stems discarded and
; the caps cut or sliced up
One fourth pound White mushrooms; cut or sliced up
Three fourths cup Dry white wine
One half pound Veal scallops; (each about
1/8 inch
; thick)
Allpurpose seasoned with
salt and pepper
; for dredging the veal
2/3 cup Chicken broth
One fourth cup Heavy cream
2 tablespoon Minced fresh parsley leaves;
(preferably
; flatleafed)

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 One fourth 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 One half 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 One half 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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.