VEAL SCALLOPS IN MUSTARD-CREAM SAUCE
Rich and delicious, use a good Dijon type mustard that you pick up in your local cheese shop, or on the gourmet isle of a grocery, it is okay to use some whole mustard, if you like that flavor, but only a few teaspoons of it. This recipe will serve six persons, but I find it never does, use it as part of a rich meal. As long as the butcher slices the scallops thinly, no pounding will be required, I have treated them.
Provided by Tuck Burnette
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
- Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
- Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
- Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
- Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use), some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
- Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
- When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
- Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
- Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
- Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
- Serve at once in warm plates.
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OFFICIAL MAHIN
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time I make it.
Zulfa Asia
[email protected]The veal scallops were a bit overcooked, but the mustard cream sauce was delicious. I'll definitely try this recipe again, but I'll cook the veal scallops for a shorter amount of time.
Olu Godwin
[email protected]This dish was amazing! The veal scallops were cooked perfectly and the mustard cream sauce was to die for. I will definitely be making this again soon.
Africanos Joachim
[email protected]I wasn't sure how the veal and mustard would go together, but I was pleasantly surprised. The flavors were well-balanced and the dish was very satisfying. I would definitely make this again.
Ashen Liyanage
[email protected]This recipe was a bit too complicated for me, but the end result was delicious. The veal scallops were tender and juicy, and the mustard cream sauce was flavorful and creamy. I would recommend this recipe to experienced cooks.
Abdulqadeer Maroofkhil
[email protected]I love the combination of veal and mustard. This dish was a real treat. The sauce was rich and creamy, and the veal was cooked to perfection. I will definitely be making this again.
Awesu Nimota
[email protected]This dish was easy to make and turned out great! The veal scallops were cooked perfectly and the mustard cream sauce was creamy and flavorful. Will definitely make this again.
Jesus Flores
[email protected]The veal scallops were a bit tough, but the mustard cream sauce was delicious. I'll definitely try this recipe again, but I'll cook the veal scallops for a shorter amount of time.
Aiden Small
[email protected]I made this dish for a special occasion dinner and it was a huge hit. The veal scallops were incredibly tender and the mustard cream sauce was rich and flavorful. Highly recommend!
Joseph Welk
[email protected]This dish was a bit more labor-intensive than I expected, but it was totally worth it. The end result was a restaurant-quality meal that impressed my family and friends.
Bilal123 Bilal123
[email protected]I followed the recipe exactly and the results were stunning. The veal scallops were cooked evenly and the sauce was velvety smooth. My guests were raving about it!
Saara
[email protected]The veal scallops were cooked to perfection, with a nice sear on the outside and a juicy, tender interior. The mustard cream sauce was divine, with a perfect balance of tanginess and creaminess.
Soma Chowdhury
[email protected]This veal dish was an absolute delight! The mustard cream sauce was rich and flavorful, perfectly complementing the tender veal scallops. It's a dish that truly showcases the elegance and sophistication of French cuisine.