Fillets of Veal, New Stanley (East Africa)
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INGREDIENTS
4 (6-ounce) veal scallops, cut 3/8-inch thick, and pounded ¼-inch thick
1 teaspoon salt
Freshly ground black pepper
1 tablespoon butter
2 tablespoons peanut or vegetable oil
2 tablespoons finely chopped shallots
1 tablespoon curry powder, preferably Madras type
¼ cup Applejack or Calvados
½ cup heavy cream
½ cup chicken stock, fresh or canned
2 tablespoons finely grated fresh coconutPat the veal scallops dry with paper towels, then season them on both sides with the salt and a few grindings of black pepper. In a heavy 10 to 12-inch skillet, melt the butter with the oil over moderate heat. When the foam begins to subside, brown the scallops (2 at a time, if necessary), turning them frequently with tongs or a spatula, and regulating the heat so that they color richly and evenly without burning. As the scallops brown, transfer them to a plate.
Drop the shallots into the fat remaining in the skillet and, stirring frequently, cook for 2 or 3 minutes, until they are soft and translucent but not brown. Watch carefully for any sign of burning and adjust the heat if necessary. Add the curry powder and stir for 1 minute.
Carefully pour in the Applejack or Calvados. It may flame spontaneously; if not, ignite it with a match. Stirring constantly, slide the pan gently back and forth over the heat until the flames die. Add the cream, stock and coconut, and bring to a boil over high heat. Reduce the heat to low, then return the veal and any liquid that has accumulated around it to the skillet. With a large spoon, baste the veal with the sauce. Basting occasionally, simmer for about 10 minutes, or until the sauce thickens lightly and the veal is tender.
To serve, arrange the scallops attractively on a heated platter. Taste the sauce for seasoning and pour it over the veal.
Serves 4