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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand. | 2. Season the veal with salt and pepper, then dust with flour. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 2 to 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil. | 3. Melt the remaining 1 tablespoon of butter in the same skillet. Add the garlic,shallots and thyme and cook over low heat, stirring, until softened, about 3-5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the creme fraiche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper. | 4. Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Discard thyme. Garnish with scallions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
morel	2	ounces	dried	17.5767	2.8916	1.7690000000000001	0.3232
water	2	cups	boiling	0.0	0.0	0.0	0.0
veal medallion oil	12		need	-	-	-	-
salt black pepper			ground	-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
shallot	3		minced	345.6	80.64	12.0	0.48
thyme	1	sprig		-	-	-	-
white wine	1/2	cup		-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
creme fraiche	1/2	cup		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
scallion				-	-	-	-
herb				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.