Veal St. Charles

• 8 oz. veal cutlet (pounded and portioned)
• 3 Tbsp. clarified butter
• 2 Tbsp. flour
• as needed: white wine, domestic brand
• 2 tsp. minced shallots
• 1 tsp. minced garlic
• salt and white pepper to taste
• 4 to 5 oz. heavy cream or 1/2 and 1/2
• 1 tsp. pesto
• 3-4 oz. sliced mushrooms
• 3 oz. diced tomato
• 4-5 oz. sea scallop
• 6 each 21-25 green (raw) shrimp
• 2 oz. demi glace (brown sauce)
• 8 oz. fettucini noodles (cooked al denti) optional
• 8 oz. wild rice blend optional

1. In a hot saute pan add butter; lightly flour the veal pieces and sauce, next add garlic, shallots, mushrooms, tomatoes, pesto and white wine to prevent browning. Next add seafood, sprinkle flour across pan lightly and incorporate well. Add white wine if needed, or becomes too thick. Add demi glace and heavy cream. Cook a minute or two. Season to taste. Serve over rice or noodles. Serves two.

veal, butter, flour, white wine, shallots, garlic, salt, heavy cream, pesto, mushrooms, tomato, sea scallop, green, demi glace, fettucini noodles, wild rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52150 (may not work)