| Bob |
On the one hand, you've got Veal Oskar: Crab or crayfish on a sautéed veal
cutlet, topped with Béarnaise sauce and garnished with steamed asparagus
spears.
On the other hand, you've got Eggs Benedict: An English-muffin base topped
with Canadian bacon, a poached egg, and Hollandaise sauce.
I like tinkering with Eggs Benedict variations. I've often used seafood in
place of the Canadian bacon, and I've often added asparagus. It's just a
short jump from Hollandaise sauce to Béarnaise sauce, and Béarnaise matches
especially well with sweet seafood like crab (or shrimp). But I've never
tried adding a veal cutlet into the mix.
I'm wary of making this particular experiment because of the price of veal,
so I thought I'd ask here whether such a thing might be palatable. Any
opinions?
Bob
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| projectile vomit chick |
Why not just inject Crisco directly into your veins, you fat *******
tub of goo?
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| Joseph Littleshoes |
Bob wrote:
> On the one hand, you've got Veal Oskar: Crab or crayfish on a sautéed
> veal
> cutlet, topped with Béarnaise sauce and garnished with steamed
> asparagus
> spears.
>
> On the other hand, you've got Eggs Benedict: An English-muffin base
> topped
> with Canadian bacon, a poached egg, and Hollandaise sauce.
>
> I like tinkering with Eggs Benedict variations. I've often used
> seafood in
> place of the Canadian bacon, and I've often added asparagus. It's
> just a
> short jump from Hollandaise sauce to Béarnaise sauce, and Béarnaise
> matches
> especially well with sweet seafood like crab (or shrimp). But I've
> never
> tried adding a veal cutlet into the mix.
>
> I'm wary of making this particular experiment because of the price of
> veal,
> so I thought I'd ask here whether such a thing might be palatable.
> Any
> opinions?
>
> Bob
Breaded veal as in Wiener Schnitzel is a good, tasty use of veal, but it
is marinated in lemon juice. I should think an piece of veal pounded
thin and marinated in lemon juice with a sauce and garnish would probly
be good, but veal is so lightly, slightly flavoured that it might be
overwhelmed by any but the most delicate sauces and garnish.
Older uses of veal often include strongly flavoured ingredients that
overwhelm the taste of the veal, veal Bernhardt is made with blue
cheese, veal marsala romana includes mustard, nutmeg, cayenne as well as
marsala wine, veal in sour cream, curried veal, swiss veal balls all
have enough ingredient to mask the flavour of the veal, including the
flemish roast loin of veal in beer gravy which i actually like, but if
im going to make veal i prefer it as lightly seasoned as possible, why
cook veal and then not be abel to taste it?
Also my personal favorite of the "benidict" type dish is made with a
lightly toasted and buttered round of home made garlic sourdough bread
rather than an English muffin.
---
Joseph Littleshoes
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| rmg |
"Joseph Littleshoes" <jpstifel@pacbell.net> wrote in message
news:427DA9C3.57048755@pacbell.net...
> Bob wrote:
>
<snip>
> > I like tinkering with Eggs Benedict variations. I've often used
> > seafood in
> > place of the Canadian bacon, and I've often added asparagus. It's
> > just a
> > short jump from Hollandaise sauce to Béarnaise sauce, and Béarnaise
> > matches
> > especially well with sweet seafood like crab (or shrimp). But I've
> > never
> > tried adding a veal cutlet into the mix.
> >
> > I'm wary of making this particular experiment because of the price of
> > veal,
> > so I thought I'd ask here whether such a thing might be palatable.
> > Any
> > opinions?
> >
> > Bob
<snip>
> Also my personal favorite of the "benidict" type dish is made with a
> lightly toasted and buttered round of home made garlic sourdough bread
> rather than an English muffin.
> ---
> Joseph Littleshoes
Yummy! Maybe somea piece of toasted/garlic sourdough or lighter flavored but
hearty bread as a base. Then slices of veal, then spinach or mushrooms with
a light butter/lemon/caper sauce... If you also used a poached egg I think
the runny yolk could complicate things. I'd probably poach the egg until it
the yolk was still the deep rich color of a soft yolk, but on the firmer
side. Kind of a variation on a devilled egg garnish? Veal con Uova al Limone
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| Joseph Littleshoes |
rmg wrote:
> "Joseph Littleshoes" <jpstifel@pacbell.net> wrote in message
> news:427DA9C3.57048755@pacbell.net...
> > Bob wrote:
> >
> <snip>
>
> <snip>
>
> > Also my personal favorite of the "benidict" type dish is made with a
>
> > lightly toasted and buttered round of home made garlic sourdough
> bread
> > rather than an English muffin.
> > ---
> > Joseph Littleshoes
>
> Yummy! Maybe somea piece of toasted/garlic sourdough or lighter
> flavored but
> hearty bread as a base. Then slices of veal, then spinach or mushrooms
> with
> a light butter/lemon/caper sauce... If you also used a poached egg I
> think
> the runny yolk could complicate things. I'd probably poach the egg
> until it
> the yolk was still the deep rich color of a soft yolk, but on the
> firmer
> side. Kind of a variation on a devilled egg garnish? Veal con Uova al
> Limone
Have you seen Escoffiers collection of "Tournedo" or medallion recipes
in his book Le Guide Culinaire? There are over a hundred combinations
of bread, meat, veggies and sauces and garnishes. I see no reason why
many of them could not be adapted to veal.
There is an old recipe called "piece de boeuf a la cuiller a l'ancienne"
and is a large piece of beef cut into a large cube that is first lightly
braised, the inside carved out leaving a case or shell of meat and the
inside being filled with a combination of other ingredients and the meat
removed & ground from in the case, this is then coated with egg and
bread crumbs and baked till done, a covering flap can be easily made so
that a cube of breaded meat can be served, though most times top is
left off and a bit of cheese placed on the heaped up top of the stuffing
at the last few minute of baking and allowed to melt down over the outer
casing a bit. This could be done with veal just as easily as beef,
smaller perhaps and maybe even individual serving sized versions of it.
Sauté de veau aux aubergines can be served several ways, and is very
good, veal and eggplant. There are also all the recipes for
"paupiettes de veau" that could easily be altered to the "benedict"
format.
I most often don't bother with a sauce for a "benedict" type dish,
preferring the poached egg yolk to act as the sauce.
Though these early days of spring will see a couple of times a pot of
hollandaise's just cause asparagus is so inexpensive and i will use
leftover for breakfast eggs, adding a bit of hollandaise to some
scrambled eggs is one of my favourites.
---
Joseph Littleshoes
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