Yield: 1 Servings
|2||Veal filets (2 oz./60 grams each)|
|Pine nuts (pignolies)|
|½||Medium-sized mango; sliced|
|½||Medium-sized avocado pear; sliced|
|1 ounce||(30 grams) margarine|
|Salt; white pepper|
From: Ruth Heiges <heiges@...>
Date: Fri, 2 Aug 1996 15:39:25 +0300 (IDT) The following recipes were created by Chef Shalom Kadosh, of the Sheraton Plaza Jerusalem, for an international exhibition on culinary art during the heyday of "nouvelle cuisine."
For the "politically correct," remember that kosher veal is raised humanely.
Ruth - Tel Aviv, heiges@...
The chef notes: "A colorful and delicious veal dish, enhanced by natural mango and avocado sauces. A fine example of Israeli Nouvelle Cuisine, the recipe makes excellent use of two domestically grown exotic fruits." Season the veal with salt and pepper. Saute' in a small amount of margarine. Keep warm in the oven.
Stuff the prune with pine nuts and set aside.
Set 2 slice of the ½ mango aside for garnish. Add the rest of the sliced mango to the minced onion. Cook on low heat for a few minutes.
Add several teaspoons of sauteing juices from the browned veal filets and cook several minutes until the sauce thickens.
Strain and add the cream. Enrich with a small amount of margarine.
Prepare the avocado sauce in the same manner.
Presentation: Pour the mango sauce on one half of the serving plate. Pour the avocado sauce on the other side, without mixing the two. Place the two browned veal filets on top of the sauces. Place the mango and avocado slices on each filet of veal. Arrange the stuffed prunes on either side of the serving plate. Serve with the half lemon on a separate dish.
JEWISH-FOOD digest 294
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .