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Veal
with Apples
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This is a
really nice dinner party meal. The method for preparing veal scallops
is simple and the technique works well with any other sauce.
1 1/2 lbs. thinly sliced veal scallops (scallopini)
2 - 3 Granny Smith or other “cooking” apples
Butter for sautéing
Salt and pepper
Flour to coat the meat
Lemon juice
Cognac or Calvados (Like Cognac, but with a real apple in the bottle.
Ponder that.)
8 ounces or so of heavy cream
Peel, core and slice apples and soak in cold acidulated water. (lemon
juice–keeps apples from browning–which probably doesn’t
matter because they will be cooked.)
Pound veal between layers of saran wrap to tenderize. Salt and pepper
the meat then dredge in flour. Then sauté veal on high (don’t
use teflon-you want bits to stick to the pan) in butter until browned,
but don’t over cook or it will be tough (a couple minutes
per side). Remove to a platter and keep in warm oven while finishing
sauce.
Add about 2 tablespoons or so of Cognac and the apples to the pan
used to sauté the meat, stir over high to loosen bits in
the pan and cook the apples until just tender. Remove apples and
set aside, add cream to the pan and boil to reduce and thicken it
a bit. Taste for salt. Put the apples back in the sauce, stir and
pour over the meat on the platter. Serve immediately.
-Kate
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