| Veal with Artichokes in Butter Sauce Eric Gardner | |
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| prep time: 00:15 cook time: 00:20 serves: 2- 3 cost: $10.00 | |
One day Jim really wanted to make something like this for dinner. So he called Eric Gardner up, told him what he wanted, and Eric made up this recipe. | |
| 2 T butter 2 T flour 1/2 c cream (or evap. milk) pinch of nutmeg white pepper salt 1/2 c white wine 1 lb veal 1/4 c olive oil 1/2 package frozen artichoke hearts | Make a roux, which is to say: over low heat, melt butter; slowly add flour. Remove from heat. Heat cream, stirring in nutmeg, salt, and white pepper. Return butter and flour to heat and stir in cream mixture. Heat until thickened, stirring constantly. Stir in wine. Set aside. Pound veal with that cute little tenderizing hammer you have lying around for such occasions. Cut into medallions one inch square. SautŽ in olive oil. Meanwhile, in a steamer, steam artichokes for 3-5 minutes, and halve or quarter them if you like. Add artichokes and sauce to veal, and cook on medium-low for a few minutes, adjusting the sauce's consistency as you go. |
| "I feel a strong and forceful attraction for this dish."
Hideki Yukawa | |