Text 5497, 71 rader
Skriven 2008-04-15 07:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: unpleasant things 155
=============================
 -> These days, life is a living example of Huis Clos. Ah, well.
 RH> It could be worse, I suppose.  We could all be doing it in French. 

But with foie gras in our tummies. I'd take it.

 -> My philosophy is just opposite to that. If one is going to
 -> use just a dab of the stuff for flavor, it might as well be
 -> the best available.
 RH> On the other hand, free is free.  I'll take a crack at darned near
 RH> anything if they're giving it away.

Oh, speaking of which, I once asked you to alert me to free
stuff on the Internet: could I rescind that request and get
taken off your list, as I never ever take the vendors up on
their offerings?

 -> No kudus to you, then.
 RH> Give the man a little encouragement and he turns into a wildebeast ...
 RH> it's in caracal I suppose....  (OK, so that's a cat, so sue me.)

Oh, deer. Just go away and keep cervine the Net.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Veal Picatta
 Categories: Veal
      Yield: 4 servings
 
      1 lb Boneless veal cutlets
           Flour seasoned with
           Salt and lemon pepper
           Dry white wine
           Chicken broth
           Olive oil or clarified
           Butter for frying
           Fresh lemon juice
           Pepper & oregano for taste
 
  Heat oil or butter in a large frying pan until it develops a
  fragrance. Meanwhile, pound the cutlets lightly (do not break the
  meat), and dip in the seasoned flour.
  
  Pop the cutlets into the pan (in batches if necessary, do not
  overcrowd the pan), and brown on both sides.  Remove from the pan and
  keep warm.
  
  Pour off the excess fat, leaving just a thin film, and the brown bits
  on the bottom of the pan.  Add a healthy glug of wine, and stir
  wildly until the browned bits come off the bottom and begin to
  dissolve. Add chicken broth, and continue cooking, stirring, until
  reduced by half (you only want a couple of tablespoons of sauce per
  serving). Add the juice of a fresh lemon, salt, pepper and oregano to
  taste. Pour the sauce over the cutlets, and serve.
  
  We like this with pasta dressed with a little butter or olive oil and
  Parmesan cheese, and a steamed green vegetable.
  
  Sorry there are no quantities here -- I just toss stuff in the general
  direction of the saute pan and keep cooking until it looks right.
  
  If you really want to get fancy, cut a lemon into thin slices and use
  the slices to garnish the meat.  A sprinkling of parsley wouldn't hurt
  anything, either....
  
  Courtesy of Kathy Pitts
 
MMMMM

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