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Christopher’s Veal

Source of Recipe

Some British cookbook that I used to have


Recipe Introduction

This is delicious and very elegant. He says that you can do this with chicken or pork and notes that the pork will take about 30 – 45 minutes (!!!) to cook through. I guess this was a very old book – I would never abuse pork in that way nowadays!

List of Ingredients

2 T. butter
2 cloves garlic, minced
2 scallops of veal, about 6 oz. each
1 c. red wine
½ c. heavy cream
Salt and pepper



Recipe

In a heavy-bottomed skillet, melt the butter and then toss in the garlic. Sauté the garlic for 1 minute, stirring. It will start to brown slightly, but do not allow it to burn. On a wooden chopping board flatten the veal with a mallet or large chef’s knife (I have a little tiny iron skillet that works wonderfully for this – cost me about $1 somewhere) and add to the skillet so both pieces lie flat. Cook each side for 5 minutes. Pour on the wine and continue to cook for 5 minutes more. The wine should be bubbling. Then remove the veal and put aside.

Continue the reducing of the wine until it has almost evaporated. Then stir in the heavy cream and return the veal to the pan for its final heating. Add salt and pepper to taste and quickly serve.

Serves 2.