VEAL SCALLOPS IN MUSTARD-CREAM SAUCE

Veal Scallops in Mustard-Cream Sauce image

Rich and delicious, use a good Dijon type mustard that you pick up in your local cheese shop, or on the gourmet isle of a grocery, it is okay to use some whole mustard, if you like that flavor, but only a few teaspoons of it. This recipe will serve six persons, but I find it never does, use it as part of a rich meal. As long as the butcher slices the scallops thinly, no pounding will be required, I have treated them.

Provided by Tuck Burnette

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 large egg
1 -2 tablespoon dry sherry
pepper
1 1/2 teaspoons baking soda
1 1/2 lbs thinly sliced veal, top-round
1/3-1/2 cup cornstarch
1/2 cup butter, divided use
2 tablespoons vegetable oil
5 large scallions, trimmed, thinly sliced
salt
1/2 cup dry white wine
1/3 cup good Dijon mustard
1/2 cup heavy cream
chopped parsley or chervil, for serving

Steps:

In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use), some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
Serve at once in warm plates.