*  Exported from  MasterCook  *
                        MEDAILLONS DE VEAU EN CROUTE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Veal
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            Quick Puff Pastry **
    1       x            Duxelles Stuffing **
                         -----VEAL AND SAUCE-----
    1 1/2   lb           Veal, loin, boneless, lean
                         Salt (to taste)
                         Pepper, white (to taste)
    2       tb           Butter, unsalted
    3       tb           Shallot, chopped
      1/2   c            Wine, white, dry
    2       c            Veal Stock **
    1       ea           Egg yolk, beaten with 1
                         -- teaspoon of cold water
                         Watercress, sprigs
                         -- (garnish)
        ** See recipes for Puff Pastry, Veal Stock and Duxelles Stuffing.
   For Veal and Sauce:
        Cut the loin of veal into 6 slices 1/2 to 3/4 inches thick.
   Flatten the slices slightly with a cleaver or knife blade.  Pat the
   slices dry and sprinkle with salt and white pepper.  Dredge the slices
   in all purpose flour, shaking off any excess to leave a very light
   coating.  In a large skillet, heat 2 tablespoons of butter over high
   heat.  Add the meat (work in batches if necessary) and saute until
   golden, shaking the pan occasionally and turning the slices once,
   about 2 minutes.  Lower the heat to low, cover the pan and cook for 2
   minutes.  Transfer the meat to a platter and pour off all but 1
   tablespoon of butter from the skillet.  Add shallots, raise the heat,
   and stir for 1 minute.  Add the wine, scraping up any browned bits in
   the pan, and boil until reduced by half.  Add Veal Stock and any
   juices from the veal and boil until reduced by about 1/3.  Strain the
   sauce and set it aside.  Chill meat, covered.
   To Assemble:
        On a lightly floured work surface, roll out about 1/3 of the
   puff pastry into a rectangle, 1/16-inch thick.  Cut 6 pastry ovals
   roughly the shape of veal medallions but somewhat larger, to leave a
   generous border.  Roll out remaining pastry to large rectangle about
   1/8 inch thick.  Cut out 6 slightly larger pastry ovals, reserving
   trimmings for another use.
        Place the thinner set of pastry ovals on a large ungreased baking
   sheet.  Brush the pastry lightly with egg yolk mixture, then place
   chilled veal medallion in the center of each oval.  Spread a layer of
   cooled duxelles stuffing on each, mounding it slightly and dividing it
   evenly.  Top each medallion with one of the thicker pastry ovals,
   smoothing it gently without stretching.  Press edges of the pastry
   together firmly to seal.  Brush pastry with egg wash.  With a large
   round cutter or knife, trim off the edges of the pastry, leaving a 1/2
   inch border.  Use a small knife to trace a leaf pattern in the top of
   each pastry; score a few lines along the sides.  Place the baking
   sheet in the refrigerator for 20 minutes or longer.
        Preheat the oven to 425 F. Bake veal en croute on the center rack
   until golden brown, about 14 minutes.  Meanwhile, reheat sauce,
   reducing it further if necessary until it coats a spoon lightly.
   Serve veal surrounded with some of the sauce and garnished with
   watercress sprigs; serve remaining sauce separately.
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
        Chef:   Andre Soltner, Lutece Restaurant, New York
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