Paupiettes De Veau Calvados
|Veal scallops sliced||1 Pound (8 Slices)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Tart apple||1 Cup (16 tbs), peeled and finely diced|
|Garlic||1 Clove (5 gm), mashed|
|Dry white bread crumbs||1⁄2 Cup (8 tbs)|
|Thyme leaves||1⁄4 Teaspoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
Trim scallops of any remaining fat or membrane.
Place each between sheets of waxed paper and pound well to flatten out and tenderize.
Flattened scallops should be no more than 1/4 inch thick.
Set meat aside.
Saute onions, apples, and garlic in 4 tablespoons of butter over medium-high heat until apples and onions are just tender.
When tender, add bread crumbs and spices.
Stir and saute 1 minute longer to blend flavors.
Preheat oven to 325 degrees.
Place equal amounts of filling on each scallop.
Roll and secure with toothpicks or kitchen string.
Saute the paupiettes in remaining tablespoon butter and 1 tablespoon oil over medium-high heat until lightly browned on all sides.
When sauteed, arrange paupiettes in a baking dish, cover loosely with tinfoil, and bake 20 minutes, or until heated and cooked through.
While paupiettes are baking, prepare the Calvados Sauce.