Ingredients

  • 6 veal scallops, about pound each
  • 1 pound fresh mushrooms
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup flour
  • 2 tablespoons lard
  • 3 tablespoons butter
  • 6 slices of boiled ham
  • 6 very thin slices of Gruyère cheese

Method

  1. Have veal scallops cut on the bias from the thick part of the leg; they should be about inch thick. Pound the scallops to an even ¼-inch thickness. Cut ½-inch incisions along the sides to prevent curling.
  2. Remove stems from mushrooms and grind mushroom caps to a fine purée. (Use the stems for another recipe.)
  3. Sprinkle veal slices with salt and pepper and dip into flour; shake off excess flour.
  4. Heat lard in a frying pan until smoking hot. sauté scallops for a few minutes on each side, till golden pink.
  5. Melt 1 tablespoon butter in a separate pan and add mushroom purée. Stir over heat for a few minutes to heat slightly.
  6. Spread remaining butter on a heatproof glass baking platter, and place veal scallops on the bottom. Spread top of each with some mushroom purée, and cover with a slice of ham. Top the ham with a cheese slice.
  7. Place scallops in a 450°F. oven until cheese melts. Serve with risotto made with puréed tomatoes and fresh peas and with natural veal gravy.

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