Great Times Gourmet™
GREAT RECIPES FROM TOP RESTAURANTS

THE SALOON
Santa Monica, California

In the era of the '80s, an entertainer played the piano at the bar at The Saloon.  In keeping with the atmosphere, requests for specific music was honored.  The chef provided the recipe for one of his favorite creations -- Veal California.  

VEAL CALIFORNIA

Serves two.

2-3  ounces veal medallions (veal loin) slightly pounded in wax paper.       

Avocado Puree

1/2 avocado-mashed

1    tablespoon white bread crumbs

1    raw egg yolk

1    teaspoon fine chopped shallots

1    teaspoon lemon juice

Salt, pepper, MSG to taste

Sauce Mornay

1/4 cup Bechamal

1/4 cup sauce Hollandaise (refer to your favorite cookbook)

2    tablespoons whipped cream

Truffle Sauce

Sauté 1 teaspoon fine chopped shallots with 1 spoon butter, add 1/2 cup fine sherry and reduce.  Add 1/2 cup brown sauce.  Reduce.  Strain and add dash of cognac, 1 tablespoon of butter and 1 teaspoon of chopped truffle.  Season with salt and pepper. 

Salt and pepper veal, dust with flour and sauté in butter.  Place on serving dish and top with avocado puree.  Warm slightly in oven.  Cover with sauce Mornay and glaze under open flame till brown.

Pour truffle sauce around meat and serve with pasta.

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