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VEAL SAUTE WITH WILD MUSHROOMS (Serves 4) 1 lb. veal cutlets 1 can artichoke hearts (unmarinated), drained 1/4 c. dry white wine 1/2 pt. heavy cream 2 Tbsp. good quality olive oil 4 oz. wild mushrooms (shitake, porcini or cepe) 1 stick butter (keep chilled) salt and pepper tarragon Pound out veal with a mallet as thin as possible. Season with salt and pepper. Coat lightly with flour. Heat large skillet with olive oil and 1 tablespoon butter. Coat veal with an egg wash (2 eggs and 1/4 cup water beaten togeth- er). Saute veal about 1 1/2 minutes on each side. (Be careful not to overcook.) Remove veal to a warm plate. Add wine to hot skillet, then cream and mushrooms; cook for 2 minutes. Add cold butter, 1 tablespoon at a time, until sauce thickens. Return veal to pan. Add artichokes and 1 tablespoon tarragon. Heat on low for a couple more minutes. Serve on warm plates with wild rice and carrots to complement. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |