Recipe - Veal With Mushroom-Sage Ragout

2 One half cup Canned unsalted chicken
broth
2 cup Small broccoli florets
4 ounce Fresh shiitake mushrooms;
quartered, (if large, cut
each into 8 pieces)
4 ounce Button mushrooms; quartered
8 Garlic cloves; thinly cut or sliced up
1 tablespoon Plus 1 teaspoon minced fresh
sage
2 teaspoon Fresh lemon juice
2 teaspoon Arrowroot
2 teaspoon Olive oil
8 ounce Veal scallops; well trimmed

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 One half 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 EATLF Digest by "Tina Bell" tdbell1@jps.net on Mar 12, 1999,
converted by MM_Buster v2.0l.