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Veal Rockefeller

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Veal Rockefeller
Tom Fitzmorris

“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,
pounded out
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
and pepper.
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
Herbsaint. (It 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!
5. Adjust seasonings of the sauce with salt and pepper to taste. Serve
the sauce with the spinach and oysters over the veal scallops.
Serves four.
 

Featured Archive Recipe:
Crozier's Veal "Revolution"
Vitello Peperonata
Oysters Florentine (Paul Prudhomme)
Oysters Rockefeller

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