Veal in Tarragon Mushroom Sauce

• 1 ounce dried porcini mushrooms
• 1 small shallot, peeled and thinly sliced across
• 23 cup chicken broth
• 2 tablespoons vermouth
• 2 teaspoons cornstarch
• 2 teaspoons water
• 10 1/2 ounces boneless loin of veal, cut in 2 1 1/4-inch-thick medallions
• 1/2 cup frozen baby peas, defrosted in a sieve under warm running water
• 1 tablespoon fresh tarragon leaves
• 4 ounces medium egg noodles
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper to taste

1. Place mushrooms, shallot and broth in a 2 1/2-quart souffle dish with a tightly fitting lid.
2. Cook, covered, at 100 percent power in a high-power oven for 5 minutes.
3. Remove from oven and uncover.
4. Stir in vermouth.
5. Stir cornstarch and water together in a small dish.
6. Stir into mushroom mixture.
7. Let stand until cool.
8. Dish can be prepared several hours ahead up to this point.
9. Do not refrigerate.
10. Nestle the veal into the sauce, with each medallion against the edge of the dish.
11. Sprinkle the peas around the veal.
12. Scatter the tarragon over all.
13. Cook, covered, at 50 percent power for 12 minutes 30 seconds.
14. Meanwhile, cook noodles.
15. Drain and return them to the pan.
16. Toss with butter and keep warm.
17. Remove veal from oven and uncover.
18. Season with salt and pepper.
19. Serve over noodles.

porcini mushrooms, shallot, chicken broth, cornstarch, water, loin of veal, frozen baby peas, tarragon, egg noodles, unsalted butter, salt

Taken from cooking.nytimes.com/recipes/8378 (may not work)