Veal olives with green peppercorn sauce

Name: Veal olives with green peppercorn sauce
Cuisine: Indian
Ingredients: 6 medium mushrooms, finely chopped; 1 small onion, peeled and finely chopped; ½ inner stalk celery, finely chopped; ½ lb cooked lobster or crab meat, flaked; ½ lb cooked lobster or crab meat, flaked; ½ lb cooked lobster or crab meat, flaked; 1 teaspoon finely chopped fresh tarragon; 1 cup fresh white breadcrumbs; 1 tablespoon dry white wine; 8 scallops of loin of veal, pounded paper-thin; 8 scallops of loin of veal, pounded paper-thin; 8 scallops of loin of veal, pounded paper-thin; 2 tablespoons/1 oz unsalted butter; 3 shallots, peeled and finely chopped; 2 tablespoons Armagnac; the juice of 1 lime; 5 fl oz cream; 2 teaspoons green peppercorns, drained and rinsed; salt and white pepper; salt and white pepper; 1 teaspoon finely chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

When Lord Dufferin was Viceroy of India, between 1884 and 1888, he and his wife duly moved up to the hill station of Simla and took over the official residence, the vice-regal lodge called Peterhoff. Prior to his time in India, Lord Dufferin had held posts in both Canada and Russia, and they found the accommodation in Simla very much beneath the standards to which they were accustomed. With the necessary permission from the British government and the aid of the Public Works Department, a ma

Ingredients

Asia
Europe
India
United Kingdom
Simla
Dinner

Ingredients

Method