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Measurements
      Title: Sauteed Veal Cutlets With Endive Fricassee
 Categories: Veal
      Yield: 4 servings
 
      1 lb Fine egg noodles
      1    Acorn squash; peeled
      1    Endive; sliced
      1    Green leaf lettuce; chopped
      3 tb Butter
    1/4 c  Chicken stock
      2 tb Chopped fresh basil
      2    Eggs
    1/2 c  Plus 2 tablespoons  flour
      1 tb Garlic powder
      4 tb Oil
      2 tb Sesame seeds
      4    Veal cutlets
      8 lg Mushrooms; de-stemmed
           Cored with a melon baller
           White wine
 
     READY...SET...COOK! SHOW #RS0404 AIR DATES:  1/17/96, 1/18/96,
  1/20/96 CHEF PHILIPPE CHIN   SAUTEED VEAL CUTLETS WITH ENDIVE
  FRICASSEE, BAKED NOODLES, and; STUFFED MUSHROOM CAPS Cook the noodles
  al dente. Cook the squash in boiling salted water until soft. Saute
  sliced endive and chopped lettuce in 1 tablespoon butter. Add chicken
  stock and 1 tablespoon fresh chopped basil.
     Mix eggs with 1/2 cup flour, add garlic powder.  Fold in cooked
  noodles. Heat 2 tablespoons oil in a saute pan, press noodles into
  pan and cook. Turn over and cook other side until brown. Mix sesame
  seeds with 2 tablespoons flour.  Season veal and dredge in
  flour/sesame mixture. Heat 2 tablespoons oil in large saute pan and
  saute veal.
     Process squash and stuff the mushrooms caps with the puree. For
  sauce, deglaze veal pan with white wine and finish with 2 tablespoons
  butter. Plate  endive/lettuce fricassee and top with sauteed veal,
  baked noodles and mushroom caps. Garnish with 1 tablespoon chopped
  basil and pour sauce over.


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