T
Thomas Shunick
Guest
* Exported from MasterCook *
Veal Scaloppine with Madeira and Porcini Mushrooms**
Recipe By : Chef 1Steve @ Recipe Quest Serving Size : 4 Preparation Time :0:45 Categories : Amount
Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
3/4 ounce dried porcini mushrooms -- see directions 1 cup veal or chicken broth 1 1/2 pounds
veal scaloppine -- pounded flat salt -- to taste fresh ground black pepper -- to taste
seasoned flour /w salt and pepper -- for dredging meat 2 tablespoons vegetable oil 4
tablespoons butter 2 each shallots -- minced
4/2 cup Madeira wine -- quality type
5/4 cup heavy cream
In a small saucepan, combine dried porcinis with veal stock, and bring to a boil. Reduce heat to a
simmer and cook for 3 minutes. Remove from heat and steep for 30 minutes. Remove porcinis from
liquid, rinse under running water, chop finely, and set aside. Strain liquid through a fine sieve
and reserve. Season veal with salt and pepper on both sides and lightly dredge in seasoned flour.
(Do not do this until you are ready to cook the veal.) In a skillet over high heat, add 1 tablespoon
of the oil and heat until hot but not smoking. Add 2 tablespoons of the butter and saute half of the
veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm
plate and set aside.
Saute remaining veal in remaining oil and butter, wiping skillet clean between batches if necessary.
Transfer veal to warm plate and add reserved porcini mushrooms, shallots, garlic, and Madeira,
scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved porcini
broth, and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to
4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to
taste, and return veal to skillet to heat through, about 1 1/2 minutes. Serve immediately with sauce
spooned over the top.
Copied by Tom Shunick - A Westminster Receptarist
- - - - - - - - - - - - - - - - - -
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Veal Scaloppine with Madeira and Porcini Mushrooms**
Recipe By : Chef 1Steve @ Recipe Quest Serving Size : 4 Preparation Time :0:45 Categories : Amount
Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
3/4 ounce dried porcini mushrooms -- see directions 1 cup veal or chicken broth 1 1/2 pounds
veal scaloppine -- pounded flat salt -- to taste fresh ground black pepper -- to taste
seasoned flour /w salt and pepper -- for dredging meat 2 tablespoons vegetable oil 4
tablespoons butter 2 each shallots -- minced
4/2 cup Madeira wine -- quality type
5/4 cup heavy cream
In a small saucepan, combine dried porcinis with veal stock, and bring to a boil. Reduce heat to a
simmer and cook for 3 minutes. Remove from heat and steep for 30 minutes. Remove porcinis from
liquid, rinse under running water, chop finely, and set aside. Strain liquid through a fine sieve
and reserve. Season veal with salt and pepper on both sides and lightly dredge in seasoned flour.
(Do not do this until you are ready to cook the veal.) In a skillet over high heat, add 1 tablespoon
of the oil and heat until hot but not smoking. Add 2 tablespoons of the butter and saute half of the
veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm
plate and set aside.
Saute remaining veal in remaining oil and butter, wiping skillet clean between batches if necessary.
Transfer veal to warm plate and add reserved porcini mushrooms, shallots, garlic, and Madeira,
scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved porcini
broth, and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to
4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to
taste, and return veal to skillet to heat through, about 1 1/2 minutes. Serve immediately with sauce
spooned over the top.
Copied by Tom Shunick - A Westminster Receptarist
- - - - - - - - - - - - - - - - - -
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/