Ingredients Jump to Instructions ↓

  1. Exported from MasterCook


  3. 1 Preparation Time :

  4. Categories : Veal

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 x Quick Puff Pastry **

  7. 1 x Duxelles Stuffing ** -- --


  9. 1 1/2 lb Veal, loin, boneless, lean

  10. Salt (to taste)

  11. Pepper, white (to taste)

  12. 2 tb Butter, unsalted

  13. 3 tb Shallot, chopped

  14. 1/2 c Wine, white, dry

  15. 2 c Veal Stock **

  16. 1 ea Egg yolk, beaten with

  17. -- teaspoon of cold water

  18. Watercress, sprigs

  19. -- (garnish)

  20. ** See recipes for Puff Pastry, Veal Stock and Duxelles Stuffing.

  21. For Veal and Sauce:

  22. 6 slices 1/2 to 3/4 inches thick.

  23. Flatten the slices slightly with a cleaver or knife blade. Pat the

  24. slices dry and sprinkle with salt and white pepper. Dredge the slices

  25. in all purpose flour, shaking off any excess to leave a very light

  26. coating. In a large skillet, heat 2 tablespoons of butter over high

  27. heat. Add the meat (work in batches if necessary) and saute until

  28. golden, shaking the pan occasionally and turning the slices once,

  29. 2 minutes. Lower the heat to low, cover the pan and cook for minutes. Transfer the meat to a platter and pour off all but 1

  30. tablespoon of butter from the skillet. Add shallots, raise the heat,

  31. and stir for 1 minute. Add the wine, scraping up any browned bits in

  32. the pan, and boil until reduced by half. Add Veal Stock and any

  33. juices from the veal and boil until reduced by about 1/3. Strain the

  34. sauce and set it aside. Chill meat, covered.

  35. To Assemble:

  36. ÿÿÿÿ

  37. On a lightly floured work surface, roll out about 1/3 of the

  38. 1/16-inch thick. Cut 6 pastry ovals

  39. roughly the shape of veal medallions but somewhat larger, to leave a

  40. generous border. Roll out remaining pastry to large rectangle about 1/8 inch thick. Cut out

  41. 6 slightly larger pastry ovals, reserving

  42. trimmings for another use.

  43. Place the thinner set of pastry ovals on a large ungreased baking

  44. sheet. Brush the pastry lightly with egg yolk mixture, then place

  45. chilled veal medallion in the center of each oval. Spread a layer of

  46. cooled duxelles stuffing on each, mounding it slightly and dividing it

  47. evenly. Top each medallion with one of the thicker pastry ovals,

  48. smoothing it gently without stretching. Press edges of the pastry

  49. together firmly to seal. Brush pastry with egg wash. With a large

  50. round cutter or knife, trim off the edges of the pastry, leaving a 1/2

  51. inch border. Use a small knife to trace a leaf pattern in the top of

  52. each pastry; score a few lines along the sides. Place the baking

  53. sheet in the refrigerator for 20 minutes or longer.

  54. Preheat the oven to 425 F. Bake veal en croute on the center rack

  55. until golden brown, about 14 minutes. Meanwhile, reheat sauce,

  56. reducing it further if necessary until it coats a spoon lightly.

  57. Serve veal surrounded with some of the sauce and garnished with

  58. watercress sprigs; serve remaining sauce separately.

  59. Source: New York's Master Chefs, Bon Appetit Magazine

  60. : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

  61. Chef: Andre Soltner, Lutece Restaurant, New York - - - - - - - - - - - - - - - - - -


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