Scallops of Veal with Tasso and Wild Mushroom Essence

Prep Time: 1 Hour
Yields: 6 Servings

Wild mushrooms are plentiful in the Feliciana parishes of Louisiana. Varieties such as wild oyster, golden trumpet and morel can be found growing in Feliciana. Tasso, a spicy ham from Bayou Country, and wild mushrooms are the perfect complement to veal.

6 (3-ounce) veal loin slices, pounded ⅛-inch thick
½ cup julienned Chef John Folse's smoked tasso
2 cups sliced wild mushrooms
black pepper to taste
1 tbsp Creole seasoning
½ cup seasoned flour
¼ cup olive oil
¾ cup Marsala wine
¾ cup veal stock (see recipe)
6 slices mozzarella cheese

Preheat oven to 375°F. Season veal with pepper and Creole seasoning. Dust lightly in flour and set aside. In a 12-inch sauté pan, heat olive oil over medium-high heat. Sauté veal 1–2 minutes on each side. Remove and place in a baking pan. Add mushrooms and tasso to sauté pan drippings and stir fry 2 minutes. Deglaze vegetables with wine and veal stock. Bring to a rolling boil and reduce liquid to half volume. Flour left in sauté pan from veal should thicken sauce perfectly. Adjust seasonings if necessary. Remove sauce from heat and keep warm. Place 1 slice of mozzarella on each loin. Bake 5–10 minutes to heat veal and melt cheese. Place 1 portion of veal in center of serving plate and top with tasso and wild mushroom essence.

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