Re: Veal Oskar Benedict?

rmg said:

"Joseph Littleshoes" <[email hidden]> wrote in message
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Bob wrote:

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Also my personal favorite of the "benidict" type dish is made with a

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lightly toasted and buttered round of home made garlic sourdough

bread

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rather than an English muffin.
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Joseph Littleshoes

Yummy! Maybe somea piece of toasted/garlic sourdough or lighter
flavored but
hearty bread as a base. Then slices of veal, then spinach or mushrooms
with
a light butter/lemon/caper sauce... If you also used a poached egg I
think
the runny yolk could complicate things. I'd probably poach the egg
until it
the yolk was still the deep rich color of a soft yolk, but on the
firmer
side. Kind of a variation on a devilled egg garnish? Veal con Uova al
Limone

Have you seen Escoffiers collection of "Tournedo" or medallion recipes
in his book Le Guide Culinaire? There are over a hundred combinations
of bread, meat, veggies and sauces and garnishes. I see no reason why
many of them could not be adapted to veal.

There is an old recipe called "piece de boeuf a la cuiller a l'ancienne"
and is a large piece of beef cut into a large cube that is first lightly
braised, the inside carved out leaving a case or shell of meat and the
inside being filled with a combination of other ingredients and the meat
removed & ground from in the case, this is then coated with egg and
bread crumbs and baked till done, a covering flap can be easily made so
that a cube of breaded meat can be served, though most times top is
left off and a bit of cheese placed on the heaped up top of the stuffing
at the last few minute of baking and allowed to melt down over the outer
casing a bit. This could be done with veal just as easily as beef,
smaller perhaps and maybe even individual serving sized versions of it.

Sauté de veau aux aubergines can be served several ways, and is very
good, veal and eggplant. There are also all the recipes for
"paupiettes de veau" that could easily be altered to the "benedict"
format.

I most often don't bother with a sauce for a "benedict" type dish,
preferring the poached egg yolk to act as the sauce.

Though these early days of spring will see a couple of times a pot of
hollandaise's just cause asparagus is so inexpensive and i will use
leftover for breakfast eggs, adding a bit of hollandaise to some
scrambled eggs is one of my favourites.
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Joseph Littleshoes