Veal Piccata Saute Bellevue
|Dried chanterelle mushrooms/1/2 pound fresh mushrooms, thinly sliced||1 Ounce|
|Chicken stock/Canned chicken broth||1 Cup (16 tbs)|
|Lemon juice||2 Teaspoon|
|Veal scaloppini||2 Pound|
|Flour||1 Cup (16 tbs)|
|Ripe tomatoes||2 , chopped|
|Unsalted butter||1 Tablespoon|
|Shallot||2 Tablespoon, chopped|
|Green noodles||1 Cup (16 tbs)|
Soak the chanterelle mushrooms in warm water while proceeding with the recipe.
Drain and rinse well before using.
Pound the scaloppini between 2 pieces of waxed paper until flat.
Dredge the scaloppini in flour.
Melt 2 tablespoons of butter in a heavy skillet.
Saute as many scaloppini as the skillet will hold over medium heat for 2 to 3 minutes on each side.
As the scaloppini are cooked, arrangethem on a heat proof platter.
Add more butter as needed.
Continue sauteing until all of the scaloppini are cooked.
Discard any butter remaining in the skillet.
Melt 2 tablespoons of fresh butter.
Add the shallot and saute over medium heat until soft.
Do not brown.
Add the Madeira and bring to a boil, stirring with a fork to deglaze the bottom of the skillet.
Add the Chicken Stock and mushrooms.
Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes.
Add the lemon juice and salt and pepper to taste.
Pour the sauce over the scaloppini.
Garnish with the chopped tomatoes.
Serve with green noodles.
John Randolph of Williamsburg wrote A Treatise on Gardening that contains seasonal advice on growing plants.
Randolph noted that salsify is "A very excellent vegetable, but require[s] nicety in cooking . They are delicious in whatever way they can be dressed." Mrs.
Raffald suggested that salsify could be boiled, stewed, or baked in scallop shells with bread crumbs, "or, make them into cakes, and fry them." Chefs at the Williams-burg Inn believe that the simplest way of fixing salsify is the best, as the following recipe attests.