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Veal Scallops in a Mushroom Cream Sauce:
Dry the veal scallops on paper towels (meat will not brown if it is damp). Place the butter and skillet over moderately high heat; when the butter foam has almost subsided, place 3-4 pieces of veal in the skillet. Saute on one side so it is quite hot but not burning; then sauté the other side of the meat. Continue with the remainder of scallops in the same manner, adding butter and oil as needed.
Pour all but 2 tablespoons of fat on the skillet and stir in the shallots and cook slowly for 1 minute. Pour the wine and stock into the skillet and scrape up all the coagulated cooking juices with a wooden spoon. Boil rapidly until liquid has reduced to a ¼ cup. Pout the cream mixture and boil until the cream has reduced and thickened. Remove from heat and season.
In a separate skillet sauté the mushrooms in butter and oil for about 5 minutes, then scrape them into the cream sauce and simmer for 1 minute.
Arrange the scallops in the skillet, basting with mushroom cream sauce.
Arrange the scallops on a hot platter, spoon the mushroom cream sauce over them.
Preheat oven to 325C. Trim the base of the endives and discard any withered leaves. Wash one by one quickly under running cold water. Drain. Smear 1 ½ tablespoons of butter in a 3 quart enamelled casserole. Lay the endives in two layers and sprinkle each layer with salt and lemon juice, and dot with butter. Pour in the water, cover and boil slowly for about 10 minutes. Uncover and boil rapidly for about 10 minutes or until the liquid is reduced to 3 tablespoons. Lay the paper over the endives, cover the casserole and bake in middle level of over for 1 hour. Remove casserole cover leaving paper in place and bake for 30 minutes, until endives turn a nice golden yellow. Arrange the endives around the meat or in a hot vegetable dish, and sprinkle with parsley before serving.
Fennel Slaw & Dressing:
Place mustard and garlic in a blender and abot a tablespoon of oil. Pulse for 3 seconds. With the blender running, drizzle oil in a thin stream and make emulsion. Once half of the oil has been added, start adding the apple cider and vinegar in small shots. When volume reaches about 1 cup, drop chunks of apples, a few at a time, until all are pureed. Continue with oil, juice, vinegar; before adding the last of the oil, thyme, honey, sugar. Puree until you see no lumps.
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