Recipes Included On This Page Veal Scallops with Creamy Sauce; Potato Cakes For 1 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.