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Ex-calf-le-beurre - Veal Escallops In Butter Sauce A La Nantua Recipe

Ingredients

How to make it

  • FOR THE VEAL: Cut the veal into eight 4 oz. medallions and lightly pound them with a meat mallet so that they are no more than a quarter of an inch thick. Beat the egg, lemon juice and cream together.
  • Dredge each of these vealings in the flour, knocking away the excess, then into the egg-wash and into the breadcrumbs which should be seasoned with the salt and pepper. They should be well coated, but not caked heavily with the breading.
  • Simply pan fry them in butter until both sides are of a golden colour and crisp. Veal also needs to be cooked to a temperature of medium.
  • BEFORE DOING THIS DEED FIRST MAKE THIS SAUCE:Finely chop the shallots and the celery into a very small mirepoix, nay more - even a brunoise if you can. Chop the mushrooms into a large dice. Finely mince the garlic and chop that chervil finely. The crayfish Should be roughly, but evenly chopped.
  • Heat ¼ lb of the butter in a thick bottomed sauce pan long enough to see it froth and then add the shallots and celery and cook for 5-6 minutes. Put in the garlic and cook a minute longer and then - in with the cognac.
  • Add next the stock, cream and sherry along with the bay leaves. Season with the hot sauce. Let it slowly reduce by half. Pull out the bay leaves. Thicken slightly with some roux.
  • Flash sauté the mushrooms and crayfish in a separate pan.
  • Beat the egg yokes and whisk them into the sauce - away from the heat - then mix in the mushrooms and the crayfish – let it set a minute and then season with salt if needed and finish with the 4 tbls. of remaining butter and the chervil.
  • SERVE the veal scallops covered with the sauce AND if you really want to get fanciful try some stuffed “ARTHURCHOKES “… i.e. Artichauts farcis Regeant . Otherwise a suitable side dish of sautéed carrots and spinach and fingerling potatoes works well.
  • ARTICHAUTS a la REGEANT are the bottoms of small artichokes which are stuffed with chopped crab or lobster , chopped artichoke hearts and scallions and if possible truffles …to which a thick Béchamel sauce is added for cohesion. Only then is some grated parmesan and breadcrumbs besprinkled over the top and gratinéed. Obviously the invention of some mad Frenchman.
  • *EDITOR”S NOTE I don’t know too many people who keep fresh shellfish stock or glaze on hand at home, so if you do not wish to make one, buy some HIGH quality lobster base and use about 1 tsp. for each cup of water and this should pass.

Reviews & Comments 2

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    " It was excellent "
    californiacook ate it and said...
    I haven't seen Boorman's Excalibur in decades. Anything w/ veal, heavy cream, booze, seafood & stuffed “ARTHURCHOKES" (LOL) has to be good. Thanks for sharing the recipe. :)
    Was this review helpful? Yes Flag
  • 22566 14 years ago
    You little Leperchaun...

    Your recipes are always a treat to read,if but to hang in there from start to finish,one would find the Pot of Gold.

    Thank-you for this.

    Kind Regards

    Joyce
    Was this review helpful? Yes Flag

The Cook

alisdhair Falcarragh, IE

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