U47602@uicvm.uic.edu (Jennifer Ross) (06/08/91)
This is an easy and terrific recipe from the May 1991 Gourmet Magazine, p. 162. Veal with Mustard and Basil (Henry's End Restaurant in Brooklyn Heights) two 1/4 lb. veal scallops, pounded 1/4 inch thick flour for dredging the veal 1/4 C. butter 1 tablespoon minced shallots 1/2 C. dry white wine 2 T. Dijon-style mustard 1/4 C. chopped fresh basil leaves 2 T. cold unsalted butter cut into bits. Season the veal with salt and pepper and dredge it in the flour, shaking off the excess. In a skillet, heat the butter over moderately high heat until it is hot but not smoking, in it saute the veal for 2 min. on each side, or until it is cooked through and transfer it to a plate. In the fat remaining in the skillet cook the shallots, stirring, until they are softened, add the wine, and deglaze the skillet, scraping up the brown bits. Boil the liquid until it is reduced by half and stir in the mustard, the basil, and salt and pepper to taste. Remove the pan from the heat and add the cold butter, a little at a time, whisking and continue to whisk the sauce until the butter is incorporated. Serve the veal with the sauce. Serves 2. *Notes: 1) the recipe calls for 1/4 cup clarified butter. This is not difficult to do (consult a cookbook) but using unclarified butter works. When you clarify butter, it reduced the chance that it will burn. 2) when you remove the veal from the pan, keep it warm on a plate in the oven...you definitely want to serve this hot. ENJOY !!!