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- 3 tablespoons butter
- A heavy-bottomed 2 quart saucepan
- 4 tablespoons flour
- 2 cups hot veal or chicken stock or bouillon
- A wire whip
- ½ cup finely minced onions, previously cooked in butter until translucent
- 1 cup sliced mushrooms, previously sautéed in butter for about 5 minutes
- 1/3 cup heavy cream
- ½ cup grated Swiss cheese
- A baking dish, 2 inches deep
- Salt, pepper, and lemon juice
- 4 to 8 previously sautéed veal scallops or sliced leftover roast veal
- 4 to 8 slices lean boiled ham
- 1 tablespoons softened butter
Preheat oven to 375 degrees F. Melt butter in saucepan, then blend in flour and cook slowly, stirring, for 2 minutes without browning. Remove from heat. Pour in all the hot stock or bouillon at once and beat vigorously with a wire whip to blend. Boil, stirring constantly, for 1 minute. Stir in cooked onions and simmer for 5 minutes. Stir in mushrooms and simmer for 5 minutes more. Thin out with spoonfuls cream, but the sauce should be quite thick. Correct seasoning; add two thirds of the cheese. Lightly butter the baking serving dish. Spread a spoonful or two of sauce on bottom of dish. Salt and pepper veal and lay in overlapping slices in dish, with a spoonful of sauce and a slice of ham between each. Covers with remaining sauce, sprinkle on remaining cheese, and dot with butter. Set aside or refrigerate until ½ hour before you serve. To finish cooking, place in upper third of a preheated 375 degree oven until it bubbles and the top has browned slightly. Do not overcook.