Veal scallops without a last-minute hassle Essay

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.

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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

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