- 4 tablespoons pine nuts
- 8 (3 ounce) veal medallions (2 per person)
- Salt and freshly ground white pepper
- 1 tablespoon flour
- 2 tablespoons oil
- 1 cup Beeren Auslese Riesling
- 1/2 cup brown stock, recipe follows
- 6 tablespoons unsalted butter
- 2 apples, peeled, seeded and cut into eighths
- 1/2 lemon, juiced
- 3 cups watercress
- 3 tablespoons Shallot-Citrus Vinaigrette, recipe follows
Preheat the oven to 350 degrees F.
Toast the pine nuts in the oven in a pan. When browned, remove and set aside.
Heat the oil in a heavy saute pan large enough to hold the veal without crowding it. When the oil is hot, brown the medallions approximately 3 minutes per side, or until they are golden brown and just cooked through. Transfer the meat to a heated plate and keep warm. Pour off any excess fat from the pan.
Deglaze the pan with the wine, and then reduce to 1/4 of a cup. Add the stock and also add any of the veal juices that have collected on the plate. Reduce the sauce until it thickens slightly. Slowly whisk in 4 tablespoons of the butter, a little at a time. Season the sauce, to taste, with salt and pepper and strain into a small saucepan. Keep warm.
In a medium saute pan, heat the remaining 2 tablespoons of butter. Add the sliced apples, and the lemon juice. Saute until tender and golden brown.
Mix watercress with citrus vinaigrette. Divide watercress evenly among 4 plates. Place a few slices of apple on top of the salad. Top with 2 veal medallions per plate, and spoon sauce over meat. Sprinkle with the reserved pine nuts
Brown Chicken Stock:
- 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
- 1 medium onion, peeled, trimmed, and thinly sliced
- 2 cups water, plus 3 quarts
Preheat the oven to 400 degrees F.
Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste.
Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits that stick to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours.
Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool.
Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used.
Yield: about 2 cups
Shallot Citrus Vinaigrette:
- 3/4 cup fresh orange juice
- 1 teaspoon minced shallot
- 1/2 teaspoon minced fresh thyme leaves
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon orange zest
- 1/3 cup extra virgin olive oil
- Freshly ground black pepper
Slowly whisk in olive oil until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
Yield: 1 1/3 cups