Veal With Oyster Stuffing
This is a Creole-Italian dish if ever there was one. It's reminiscent of veal speidini from Italy, but it has a distinctly New Orleans flavor.
- 1 stick butter
- 1 large onion, chopped
- 1 rib celery, chopped
- 2 dozen oysters
- 1 Tbs. lemon juice
- 1 eight-inch-long piece of stale French bread, cut into cubes
- 1 cup oyster water
- 8 veal leg medallions, about 2 oz. each, cut across the grain
- 1/2 cup flour
- 1 tsp. Creole seasoning
- 2 Tbs. butter
- 1/2 cup dry white wine
- 2 Tbs. small capers
1. Melt the butter in a skillet, and sauté the onions and celery until soft. Add the oysters and the lemon juice, and cook until the oysters just begin to curl.
2. Soak the bread cubes in the oyster water, and add to the pan. Cook until everything is heated through. Remove from the heat.
3. Pound out the veal medallions. Mix the Creole seasoning into the flour, and sprinkle (don't dredge) the veal with the blend.
4. Spoon the oyster dressing in a line down the center of the veal. Roll the veal around the stuffing and secure with toothpicks
5. Melt 1 Tbs. butter in a skillet and brown the veal rolls well on all sides. Remove and keep warm in a 200-degree oven.
6. Add the wine to the skillet and bring to a boil, whisking to dissolve the veal juices in the pan. Reduce the wine by about half, then remove from the heat and whisk in the remaining butter. Add the capers, and serve the sauce over the veal rolls, two per person.
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