Medaillons De Veau En Croute

MEDAILLONS DE VEAU EN CROUTE

1 Preparation Time :

Categories : Veal

Amount Measure Ingredient -- Preparation Method -- -- --

1 x Quick Puff Pastry **

1 x Duxelles Stuffing ** -- --

--VEAL AND SAUCE--

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

Salt (to taste)

Pepper, white (to taste)

2 tb Butter, unsalted

3 tb Shallot, chopped

1/2 c Wine, white, dry

2 c Veal Stock **

1 ea Egg yolk, beaten with

-- teaspoon of cold water

Watercress, sprigs

-- (garnish)

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

For Veal and Sauce:

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

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

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

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

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

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

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

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

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

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

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

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

sauce and set it aside. Chill meat, covered.

To Assemble:

ÿÿÿÿ

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

1/16-inch thick. Cut 6 pastry ovals

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

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

6 slightly larger pastry ovals, reserving

trimmings for another use.

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

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

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

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

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

smoothing it gently without stretching. Press edges of the pastry

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

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

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

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

sheet in the refrigerator for 20 minutes or longer.

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

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

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

Serve veal surrounded with some of the sauce and garnished with

watercress sprigs; serve remaining sauce separately.

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

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

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