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FareShare Gazette Recipes -- March 2006 - V's

 

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Veal Scallops with Creamy Sauce; Potato Cakes For 1

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                        * Exported from MasterCook *

            Veal Scallops with Creamy Sauce; Potato Cakes For 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 veal scallop -- (5 ounces/150 grams)
100 grams white mushrooms -- (4 ounces)
2 French shallots
[also called Grey shallots]
3 ounces fresh 30% cream -- (75 mL)
1 tablespoon unsalted butter
1 tablespoon flour
1/2 lemon -- juice from
Salt and pepper
*Potato Cakes*
1 potato -- boiled and peeled
1 whole egg
1/2 tablespoon flour
1/4 cup milk

Veal Scallops with Creamy Sauce (Hachette  Les grands carnets de cuisine)

Place flour in a plate. Rub salt and pepper into scallop; then dredge
scallop into flour. Shake the excess. Set aside.

Rub mushrooms with a dry cloth; cut the stem ends; slice them; place them
in a dish; add lemon juice and mix.

Peel shallots and chop them very finely.

Melt 1/2 tablespoon butter in a heavy pan. Cook scallop over medium heat
until golden on both sides. Set aside; keep warm.

Add remaining butter to the pan. Drain mushrooms; add them to the pan with
shallots and cook over high heat until liquid evaporates. When mushrooms
and shallots are slightly golden, add the cream and let it boil for 3
minutes, until liquid is reduced by one third. Then, add scallop to the pan
and reheat for 1 minute, flipping it over once.

Place scallop on a hot plate. Pour the sauce over the scallop and serve
immediately.

Adapted for one.

Preparation : 15 minutes. Cooking time: 25 minutes.

Side dish: Potato Cakes

Adapted for one.

From http://www.faqs.org/docs/consumer/recipes/potato-cakes.html)

Mix mashed potato, egg, flour and milk thoroughly. Shape into flat caked,
about 1/2 inch thick.

Heat oil in skillet; add potato cakes to skillet. Cook until golden
brown and thoroughly heated.

Contributed to the FareShare Gazette recipe challenge by Claudia;
21 March 2006.
www.fareshare.net

                         - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 358 Calories; 19g Fat (46.0% calories from 
fat); 12g Protein; 37g Carbohydrate; 3g Dietary Fiber; 251mg Cholesterol; 110mg 
Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat.

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