Veal Scallopini - Escalopes de Veau Vallee d'Auge

During Lesson 2 of my Le Cordon Bleu Culinary Adventure, I tried to pronounce the title of this dish.  After failing miserably, I started cooking.

Maybe I've been living under a rock, but I've never heard of a veal and apple pairing.  But, oh do they make quite the couple, my friends.  The flavor was enhanced slightly by Calvados, an apple brandy.

I just need to go off topic here for a second.  I am starting to believe that the man at the liquor store thinks I have a problem.  I enter the store at least twice a month and stock up on airlined sized bottles of liquor.  I buy Grand Marnier, Cognac, Rum, Whisky, or Baileys - the list goes on and on. And I end up feeling the a sort of hide-your-face embarrasment that a man must feel when he is at the store buying tampons for his girlfriend.  Mainly, it is because I never just buy one big bottle of alcohol.  I select an assortment and cradle the tiny little bottles in my arm like a litter of babies.  The man behind the counter always smiles nicely, but I know what he is thinking. This girl has a drinking problem.  I always want to explain "It's for a recipe! Don't judge me!"  Instead, I stop myself before the words leave my mouth and I exit the store, clutching my brown paper bag as I hang my head in shame.

But the Calvados really was a nice addition to this dish.  So judge away! Pass the booze!

Ingredients

Mushrooms
Butter (Naturally.  It's not French Culinary School Cooking without a stick of butter somewhere)
Creme Fraiche
Golden Delicious Apples
Veal Scallops
Vegetable Oil
Shallots
Calvados
Parsley

I started by trimming the bases of the mushroom stems, rinsing them, and patting them dry.  I sliced them and sauteed them over butter.  I added some cream to the mixture and set it aside.

I then preheated the oven to 450 degrees F.  After coring and stemming the apples (the most laborious chore EVER), I brushed the apples with butter and baked them until they were tender. 

I then sauteed the veal scallops in a separate frying pan until they were golden brown on both sides and covered them in a separate plate while I sauteed shallots.  I then flambeed the shallots in the Calvados (I think I'm going to flambe everything from now on, because it is awesome. I'm going to flambe my omelet tomorrow morning. I'll let you know how that one turns out), and then I added the mushrooms and remaining cream. 

There are little tastes better than shallots, cream and mushrooms (unless you add some garlic), and this definitely didn't disappointed.  I topped the veil with the mushroom mixture, chopped up the apples and served them on top of the veal. 

This was a delicious, straightforward dish.  I think these culinary people are on to something.

If you want the full recipe, you're going to have to purchase the book!  And also, check out the Whisk Wednesdays ladies, who are baking through this book one week at a time! I couldn't keep up because I am lazy.

Comments

[Michelle]

Even though I'm not hungry this is so good!

[Maria]

What a lovely meal!!

[Matt's Kitchen]

Oh, you know he's thinking you hide in the restroom at work and take nips of Calvados, or cognac, or whatever it is we're baking or cooking with that week!

The dish sounds delicious. I love your new site design. It captures your sense of fun!

[Natasha - 5 Star Foodie]

This looks absolutely delicious! Yum!

[Cathy]

LOL -- the "separated at birth" theme continues! I have the same stress/anxiety about entering the liquor store AGAIN and wondering what the guy is thinking about me. I want to explain myself, but somehow it seems like that will make it worse. Oh well -- this dish looks fabulous! Who knew that veal and apples were such the match?

[Wendy]

Your French pronunciation can't be any worse than mine. I need to get some Calvados it sounds like it would be a great addition to lots of different recipes.

[Tracey]

What a funny story! The veal sounds wonderful. I've never had veal and apples either - I'll have to give it a shot.

[Jessica]

I love veal. I've never cooked it before and I've been pondering it lately. I'm so glad that you posted this, maybe it will give me the encouragement that I need to buy some the next time I'm at the store.
Oh, and I don't know if it's a convenient location for you but I do know that you're in the DC area. If you ever happen to be in Glover Park, seriously stop at Pearson's on Wisconsin. They are so ridiculously nice there and if you tell them that you're cooking with it, whatever, they're very good at suggesting things. I've been going there to get my cooking alcohol and I love it.

[Soccer Jerseys]

Your French pronunciation can't be any worse than mine. I need to get some Calvados it sounds like it would be a great addition to lots of different recipes.

[Swimwear Bikinis]

The road to hell is paved with good intentions.
2s

[Christian Louboutin Outlet]

I used your instructions for making a reversible jumper and they were great.I agree with your opinions on men and how they more clean cut.
People usually talk about gender when they discuss the metero male, but I like how you link it with a historical context to class and divisions between men.

[cheap oakley sunglasses]

Hmm i found a similar article on a related website and didn???t quite get it, but your article helped me understand it better. A lot thanks admin!

[Magasin Chaussures En Ligne]

Hello joycytqsk, cheers with regards to the mary - joseph film - H-I-L-A-R-I-O-U-S! secure an unsatisfactory MERRY xmas DONNA! :) -Magasin Chaussures En Ligne Hi my believe is Molly and have always been a tough sophomore Magasin Chaussures En Ligne.
Good upytysdr!!

[Magasin Chaussures En Ligne]

Hello webkhiqiij,
hey shannon we're in arithmetic collectively good after all that woul c u prodmbwhbhf
good khiqiij!!