Got some beautiful veal scallops yesterday and went to my trusty recipe box only to find that the recipe I wanted an old BA standby wasn't where it was supposed to be. Of course EPI doesn't have it (or go back very far). I had copied it in the late 80's or early 90's. As far as I remember it was veal with chunky tomato, maybe tarragon or basil, maybe a little cream? Anyway, I'm now open to anything. Suggestions?
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veal scallops
- Thread starter pam
- Start date
Not what you were seeking but here is one we liked.
http://www.epicurious.com/recipes/recipe_views/views/108819
http://www.epicurious.com/recipes/recipe_views/views/108819
Well, some time on my hands today, lol. Check this out. Scroll down for some recipes from old BA's
http://home.frognet.net/~lilleyhome/beef.html
http://home.frognet.net/~lilleyhome/beef.html
Here's a site I've found several old BA and Gourmet recipes. They're don't always give credit so
it's kind of hard to search, but if you are sure about some ingredients, or would recognize the name, it's a good source. For example, I found the recipe I linked to on Epi there, but it wasn't credited.
http://fooddownunder.com/
it's kind of hard to search, but if you are sure about some ingredients, or would recognize the name, it's a good source. For example, I found the recipe I linked to on Epi there, but it wasn't credited.
http://fooddownunder.com/
This is a good one. Veal with leeks and roquefort. YOu can use less butter at the end.
http://www.epicurious.com/recipes/recipe_views/views/1845
http://www.epicurious.com/recipes/recipe_views/views/1845
I might have it- from BA Jan. 1991 Veal Scaloppine with Tomato Cream Sauce
Is this it? I have this one in my clipped recipes file:
Veal Scaloppine with Tomato Cream Sauce
BA 1991
Makes 2 servings
All purpose flour for dredging
salt and white pepper to taste
6 oz veal scallops
2 tbsp (1/4 stick) butter
5 tbsp whipping cream
2 tbsp (or more) freshly grated horseradish or 2 tsp prepared horseradish
1/4 c peeled, seeded and diced tomato
2 tsp minced fresh parsley
2 tsp minced fresh chives
Season flour with salt & pepper. Dredge veal in flour, shake off excess. Melt butter in heavy large skillet over high heat. Add veal and cook until just tender, about 2 min. per side. Divide veal between plates and tent with foil to keep warm. Wipe out skillet. Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes. Taste, add more horseradish if desired. Add tomato, parsley and chives and stir to heat through. Spoon cream sauce over veal and serve,
Is this it? I have this one in my clipped recipes file:
Veal Scaloppine with Tomato Cream Sauce
BA 1991
Makes 2 servings
All purpose flour for dredging
salt and white pepper to taste
6 oz veal scallops
2 tbsp (1/4 stick) butter
5 tbsp whipping cream
2 tbsp (or more) freshly grated horseradish or 2 tsp prepared horseradish
1/4 c peeled, seeded and diced tomato
2 tsp minced fresh parsley
2 tsp minced fresh chives
Season flour with salt & pepper. Dredge veal in flour, shake off excess. Melt butter in heavy large skillet over high heat. Add veal and cook until just tender, about 2 min. per side. Divide veal between plates and tent with foil to keep warm. Wipe out skillet. Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes. Taste, add more horseradish if desired. Add tomato, parsley and chives and stir to heat through. Spoon cream sauce over veal and serve,
You all are wonderful!
I went home and tore my recipe box apart. I rediscovered 1 of the 2 recipes I took back home to cook during my mother's final days. The undiscovered one is the veal recipe, the one I found was a chicken in tomato-tarragon cream sauce. So maybe the veal was something different. At any rate, I'm going to do both the 1991 recipe, to be followed by the 2001 recipe. (I'd already copied the veal with leeks and roquefort from Epi myself). And thanks again to all who looked.
I went home and tore my recipe box apart. I rediscovered 1 of the 2 recipes I took back home to cook during my mother's final days. The undiscovered one is the veal recipe, the one I found was a chicken in tomato-tarragon cream sauce. So maybe the veal was something different. At any rate, I'm going to do both the 1991 recipe, to be followed by the 2001 recipe. (I'd already copied the veal with leeks and roquefort from Epi myself). And thanks again to all who looked.