Cuisine Francaise
Hunter, Helen
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Veal Scallops in Sour Cream

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

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Mushrooms
Moragues
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Gigi’s Veal Scallops in Sour Cream

1/4 cup (4 tablespoons) unsalted butter
1cup chopped onion
1/2 pound fresh mushrooms, coarsely chopped
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried marjoram
1 cup sour cream, room temperature
12 thin veal scallops (about 1 1/2 pounds)
Salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
1 cup dry white wine
Chopped fresh parsley

In a medium skillet or sauté pan, melt 3 tablespoons of the butter. In it sauté
the onion and mushrooms until they are tender, about 10 minutes. Add the
salt, pepper, marjoram and 3 tablespoons of the sour cream.  Stir well to
blend the ingredients.
At one end of each veal scallop place a heaping tablespoon of the onion-mushroom mixture. Roll up each scallop cigar fashion, and secure it with a wooden pick.
Season each veal scallop with salt and pepper and roll lightly in flour, coating evenly. Reserve any leftover flour.
In the remaining 1 tablespoon butter, in the same skillet or sauté pan, sauté
the veal rolls, turning to brown well all over. Add the wine, bring to the
boiling point, and then reduce the heat and simmer the veal, covered, about
30 minutes, or until the veal is tender. With a slotted spoon, remove the veal
to a heated serving platter, remove the picks, and keep warm.
Combine the reserved flour with 2 tablespoons water, stirring until smooth.
Stir this mixture into the pan liquid, and bring to the boil, stirring. Reduce the
heat and simmer 1 minute, stirring. Remove the pan from the heat and stir in
the remaining sour cream. Reheat gently for about 2 minutes, but do not boil. Pour the sauce over the veal rolls, and garnish with chopped parsley.
Serves 4.
 

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