Text 12145, 82 rader
Skriven 2008-08-16 22:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: French restaurants
==========================
-=> Quoting Hap Newsom to Nancy Backus <=-

 HN> Anne (my wife), Amanda (our daughter)
 HN> and me (myself) went to a place in 
 HN> Sebastopol for dinner. Dinner for the 
 HN> three of us came to about $250 including
 HN> tip! Boy was the food great!! The place is
 HN> named the "French Garden" 
 HN> www.frenchgardenrestaurant.com 

I took a peek and it certainly does looks good.

 HN> I had the
 HN> antipasti, sweetbreads (YUM), salmon,
 HN> and my dessert was the apple gallete.

Sweetbreads! We think alike.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Costolette Di Vitello
 Categories: Veal, Wine, Offal, Italian
      Yield: 4 Servings
 
      2 lg Clusters veal
           -sweetbreads
      2    Bay leaves
    1/4 c  Fresh peas
      4    10-12 oz. center-cut white
           -veal chops
      4 tb Margarine; clarified
           Flour
           Salt and pepper
      2 tb Chopped shallots or red
           -onion
    1/4 c  Sliced mushrooms
    1/4 c  Marsala wine
    1/4 c  Chicken consomme
    1/4 c  Cream
      3 tb Butter
 
  Preheat oven to 425F.
  
  Poach the sweetbreads with the bay leaves in salted water for 3 to
  5 minutes, or until barely pink in the center. Remove and cut into
  1/2 in. slices. Set aside.
  
  Cook the peas in a small amount of boiling water until still
  slightly firm in the center, about 2 minutes. Set aside.
  
  Pound the veal chops to a uniform 1/2 in. thickness. Heat the
  clarified margarine in a large saute pan over medium-high heat.
  Dust the chops in flour; shake off excess. Salt and pepper the
  chops and brown in the margarine on both sides. Place on a baking
  pan and bake in preheated oven for 5 to 6 minutes. Discard the
  margarine from the saute pan; return the chops to the pan.
  
  Add the shallots, sweetbreads, mushrooms, and peas. Cook over high
  heat for 2 to 3 minutes. Deglaze the pan with the Marsala; add the
  chicken and cream.
  
  Remove the chops to a warm platter.  Add the butter to the pan and
  cook until the juices are slightly thickened. Correct the
  seasoning with salt and pepper. Pour the sauce over the chops,
  garnish with parsley, and serve at once.
  
  RISTORANTE GIOVANNI'S, CLEVELAND
  
  From the <Micro Cookbook Collection of Italian Recipes>.
 
MMMMM



Cheers

YK Jim


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