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Veal scallops without a last-minute hassle.

Veal scallops without a last-minute hassle

Tender sauteed scallops of veal served sizzling hot with interesting seasonings might suggest a lot of last-minute activity in the kitchen. Not so with these three handsome dinner-party dishes. In each, the time-consuming steps of pounding and cooking the meat, plus preparation of companion sauces, can be done a day ahead; later, you just reheat each element for serving.

In the first dish, three kinds of mushrooms enhance the veal entree. In the second, colorful peas and oranges accompany the delicately flavored veal. In the last, veal combines with warmed pears, crisp buttered rye toast, and a smooth cream sauce.

You might begin the meal with a salad. Slip into the kitchen to heat ingredients for the main dish as salad dishes are cleared. A make-ahead dessert, perhaps from the freezer, would be appropriate.

Veal with Three Mushrooms

1/2 pound fresh or 1 ounce dried shiitake mushrooms

Water

1 3/4 pounds boneless veal, cut 1/2 inch thick, tough membrane and any fat trimmed off

1/2 teaspoon dry thyme leaves

1/4 cup all-purpose flour

About 6 tablespoons butter or margarine

About 3 tablespoons salad oil

1/4 pound regular small mushrooms (about 1-in. size), washed and ends trimmed

1/4 pound oyster mushrooms, cut into individual clusters, or 2 packages (3 1/2 oz. each) enoki mushrooms, with dark ends trimmed off

3/4 cup whipping cream

Salt

1 clove garlic, minced or pressed

12 thin cross-cut slices of baguette Parsley sprigs

Rinse fresh shiitake. If using dried shiitake, submerge in warm water for 20 minutes to soften, then drain. Cut off and discard mushroom stems.

Place pieces of veal well apart on plastic wrap. Sprinkle with thyme. Cover with plastic wrap and pound with a flatsurfaced mallet until about 1/16 inch thick, approximately tripling size of scallops. Coat with flour, shaking off excess.

Melt 1 tablespoon butter with 1 tablespoon oil in a 10- to 12-inch frying pan over medium-high heat (or high heat with a nonstick pan) until butter begins to brown slightly. Fill pan with veal without crowding. Cook until browned on both sides, 2 to 4 minutes total, scraping pan as needed. Lift out veal and lay scallops side by side in a rimmed 10- by 15-inch pan. Add remaining veal to pan as space permits; add butter and oil, a tablespoonful at a time, as needed.

Pour juices from meat into the frying pan; stir to free browned particles. Stir shiitake and regular mushrooms into pan drippings; cover and cook on medium heat until fresh mushrooms are translucent in center when cut, about 7 minutes. Uncover, boil away juices on high heat, add oyster mushrooms, and continue cooking to brown mushrooms lightly, about 1 minute longer. Stir in cream; boil, uncovered, until reduced to a slightly thickened sauce. Salt to taste. (If meat and sauce are made ahead, cover and let stand at room temperature up to 3 hours, or chill as long as overnight.)

Blend 3 tablespoons butter with garlic. Spread on 1 side of each slice of bread, using all; place, buttered side down, in a pan (at least 9 by 13 in.). If made ahead, cover and let stand as long as overnight.

Uncover veal and buttered bread and set in a 450| oven until veal is hot and bread is sizzling, 5 to 6 minutes.

At the same time, stir sauce over medium heat until hot.

On a warm platter, overlap veal slices. Lift mushrooms from sauce with a slotted spoon and put beside meat; arrange crisp bread on the other side. Serve sauce to spoon onto individual servings. Garnish with parsley. Makes 6 servings.

Veal Saute with Chilies and Peas

1 3/4 pounds boneless veal, cut 1/2 inch thick, tough membrane and any fat trimmed off

2 teaspoons mustard seed

1 teaspoon crushed dried hot red chilies

1/4 teaspoon cumin seed

1/4 cup all-purpose flour

About 1/4 cup (1/8 lb.) butter or margarine

About 3 tablespoons salad oil

3 tablespoons orange-flavored liqueur or orange juice

1 tablespoon lemon juice

2 teaspoons soy sauce

1 package (10 oz.) thawed frozen peas

1 or 2 medium-size oranges, peeled and thinly sliced

1 green onion, cut lengthwise in half

Place pieces of meat well apart on plastic wrap and sprinkle one side with mustard seed, chilies, and cumin. Cover with plastic wrap and pound with a flat-surfaced mallet until about 1/16 inch thick, approximately tripling the size of the scallops. Coat with flour; shake off excess.

Melt 1 tablespoon butter with 1 tablespoon oil in a 10- to 12-inch frying pan over medium-high heat (or high heat with a nonstick pan). When butter begins to brown slightly, fill pan with veal without crowding. Cook until browned on both sides, 2 to 4 minutes total, scraping pan as needed. As meat is cooked, lift out and lay in a single layer in a rimmed 10- by 15-inch pan. Add remaining veal to pan as space permits and add butter and oil, a tablespoonful at a time, as needed.

Drain juices from cooked meat into the frying pan; stir to free brown particles. Add 1 tablespoon butter, liqueur, lemon juice, and soy sauce. Heat, stirring, to simmering. (If meat and sauce are made ahead, cover and let stand at room temperature up to 3 hours, or chill as long as overnight.)

Pour peas into a 9-inch square pan. Place peas and veal, both uncovered, in a 450| oven until hot, about 5 minutes. At the same time, return sauce to simmer over medium heat.

Overlap veal on a warm platter. Tuck orange slices between scallops; spoon peas alongside. Pour sauce over meat. Garnish with green onion. Makes 6 servings.

Veal Scallops with Pears

1 3/4 pounds boneless veal, cut 1/2 inch thick, tough membrane and any fat trimmed off

3/4 teaspoon ground sage

1/4 cup all-purpose flour

About 1/2 cup (1/4 lb.) butter or margarine

About 3 tablespoons salad oil

2 cups whipping cream

2/3 cup dry white wine

1/3 cup pear liqueur or rum (optional)

3/4 teaspoon Dijon mustard Salt

1 clove garlic, minced or pressed

6 slices dark rye bread, crusts trimmed off and bread cut in half diagonally

1 tablespoon lemon juice

3 small firm-ripe pears

Parsley sprigs

Place pieces of veal well apart on plastic wrap; sprinkle with sage. Cover with plastic wrap, then pound with a flat-surfaced mallet until about 1/6 inch thick; scallops will approximately triple in size. Coat with flour, shaking off excess.

Melt 1 tablespoon butter with 1 tablespoon oil in a 10- to 12-inch frying pan on medium-high heat (or high heat with a nonstick pan). When butter begins to brown slightly, add veal without crowding. Cook until browned on both sides, 2 to 4 minutes total, scraping pan as needed. Lift out meat and lay pieces side by side on a rimmed 10- by 15-inch pan. Add remaining veal to pan as space permits; add butter and oil, a tablespoonful at a time, as needed.

Drain any juices that have accumulated with the cooked veal into the frying pan; stir to free brown particles. Stir in cream, wine, liqueur, mustard; boil, uncovered and stirring often, until reduced to 1 1/2 cups. Add salt to taste. (If you cook the meat and make the sauce ahead, cover and set aside at room temperature up to 3 hours, or chill as long as overnight.)

Blend 3 tablespoons butter with garlic; spread on 1 side of each piece of bread. Place bread, buttered side down, in a 9- by 12-inch pan. If made ahead, cover and let stand as long as overnight.

Melt 2 more tablespoons butter with lemon juice in a 9-inch square pan. Peel, core, and halve pears; put in pan. Coat with butter. Put pears, veal, and bread, all uncovered, in a 450| oven. Bake until pears are warm, veal hot, and bread sizzling, about 10 minutes. Also, bring sauce to boil on medium heat, stirring often.

On a serving platter, overlap veal slices; arrange toast triangles along one side of the meat and fruit along the other.

Spoon 1/4 cup sauce over meat; pass remainder to add to taste. Garnish with parsley. Makes 6 servings.

Photo: 1. The day before, saute pounded veal and make sauce; cover and chill

Photo: 2. Just before serving, heat veal and peas; warm sauce

Photo: 3. Finished entree, garnished with green onion, is veal with oranges and plump peas

Photo: Pears and rye toast heat with veal scallops in this company main dish; the veal is served with a creamy mustard sauce
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Oct 1, 1984
Words:1454
Previous Article:October menus: a hearty bean soup, French toast from a waffle iron, spareribs braised in wine or broth.
Next Article:All cold, all make-ahead ... Yom Kippur buffet.
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