Apollinaris Table Water
Apollinaris Table Water
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La Belle Cuisine - More Beef Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Gigi's Veal Scallops Polonaise

 

 

Holiday 03

"The gentle art of gastronomy is a friendly one. It hurdles the language barrier,
makes friends among civilized people, and warms the heart."

- Samuel Chamberlain


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Friday, November 10, 2006

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  Henry Gulick - Dining Room
Dining Room
Henry Gulick
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Gigi’s Veal Scallops Polonaise

2 pounds veal scallops
Salt, pepper, paprika, flour
6 tablespoons unsalted butter
2 onions, finely chopped
3 medium tomatoes, peeled, seeded and chopped
1 red bell pepper, roasted, peeled, chopped
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1 cup sour cream, room temperature

Season the veal scallops well with salt, pepper and paprika.  Dredge them lightly with flour and sauté them quickly in butter.  Remove scallops to serving dish and keep warm. Add onions to pan and sauté until they are light golden. Add the tomatoes and bell pepper and cook 5 minutes. Then add the wine and parsley and simmer 3 to 4 minutes longer.  Season to taste with salt and pepper. Finally, stir in the sour cream and heat through, but do not boil. Adjust seasoning if necessary. Pour sauce over veal and serve.  Serves 6.
 

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