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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

714.0. "Veal in Mustard Sauce ???." by RDGE43::BARKER (Life on the Ocean Wave...) Fri Sep 18 1987 09:06

    Many thanks to WHICH::ADEY for supporting me in the great Mustard
    controversey (See 709.* - Beef Strogonoff). 
    
    Perhaps he or somebody else can give me a recipe for a dish which
    I ate recently in Geneva. It was called Veal in Classic Mustard
    sauce, if my translation is correct, and consisted of escalopes
    of Veal in a cream & Mustard ( Prob. Dijon ) sauce.
    
    Thanks in Advance 
    
    Chris.
T.RTitleUserPersonal
Name		DateLines
714.2Here's a simple one I use....WHICH::ADEYdrink a little red wine....Fri Sep 18 1987 12:0910
    After sauteing veal (or chicken) scallops until done, remove them
    from pan and keep warm. Pour off any fat from pan, then deglaze
    with a little white wine (or vermouth), about a quarter cup. Add
    heavy cream (about half a cup for every four scallops), 2 teaspoons
    dijon style mustard, and salt and pepper to taste. Reduce this mixture
    by half, taste for seasoning, then add back the scallops just to 
    coat and reheat.
    
    Ken....
714.4It's delicious!FRSBEE::GIUNTAWed Oct 07 1987 13:367
    Re .2
    
    I made this recipe last night, and it was delicious! I increased
    the wine to about 1/3 cup and used about 1 cup of heavy cream because
    I wanted to have more sauce.  I know I will be making this often!
    
    Cathy