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La Belle Cuisine - More Beef Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith."

Escalopes de Veau aux Pistaches

"Beef is the soul of cooking."
~ Marie-Antoine Careme

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Escalopes de Veau aux Pistaches
(Veal Scallops with Pistachios)
Bon Appetit Archives
 

1 pound 1/4-inch thick veal scallops, lightly pounded
Flour
2 tablespoons vegetable oil
1/2 cup Madeira
2 cups whipping cream
1 1/4 cups thinly sliced mushrooms
4 1/2 ounces prosciutto, diced
45 natural pistachios
 

Dredge veal lightly in flour, shaking off excess.
Heat oil in heavy large skillet over medium high heat. Add veal and cook until it is golden brown, about 1 minute per side. Transfer to heated platter and cover with foil.
Pour off oil in skillet. Add Madeira and bring to boil, scraping up brown bits. Boil until reduced by half. Add cream, mushrooms, prosciutto and pistachios and boil until liquid is reduced by half and coats back of spoon. Season with salt and pepper. Pour over veal and serve immediately. Serves 6.
 

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