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La Belle Cuisine
“It may be possible to
make anything into a Rockefeller dish, but not all
of them are good. Crabmeat Rockefeller, for example, kills the flavor of
the crabmeat. This does work, however, and if you like veal scallopine
dishes I think you'll go for this one. It's a little rich. The idea comes
from the late Perry Fusilier, who was for many years the maitre d' at
LeRuth's [New Orleans].”
3 tablespoons olive oil
12 scallops of veal, about 2 ounces each,
1 cup flour
1 tablespoon salt
1 teaspoon white pepper
2 cups whipping cream
1/4 cup Herbsaint liqueur
16 medium fresh oysters
10 ounces fresh spinach, washed, picked
of coarse stems, and chopped
1. In a skillet,
heat the olive oil over medium-high heat until it shimmers. Meanwhile, dust
the veal scallops lightly with flour mixed with the salt
2. Sauté the veal
about one minute per side - until the edges begin to
brown. Remove the veal,
drain, and keep warm.
3. Lower the heat
to medium-low. Pour out the excess oil from the pan,
but don't wipe it.
Carefully (and away from the flame), add the
may catch fire;
that's okay, but be careful.) Bring the
Herbsaint to a boil while whisking
the pan. When most of the liquid
has evaporated, add the cream and bring to
a boil. Reduce to about
half the original volume of liquid and lower the
heat to a simmer.
4. Add the
oysters and poach them in the cream sauce until the edges
start to curl. Add
the spinach and cook until it wilts. Both the
spinach and the oysters cook
very quickly - don't overcook!
seasonings of the sauce with salt and pepper to taste. Serve
the sauce with
the spinach and oysters over the veal scallops.
Featured Archive Recipe:
Brennan's Roulade of Veal
Crozier's Veal "Revolution"
Oysters Florentine (Paul Prudhomme)
Smothered Veal Chops with
Tasso Mushroom Gravy
Veal Chop Tchoupitoulas
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