Gail South

Cotoletta di Vitello alle Manforle Serves 4
To prepare puree, place pears in saucepan and add just enough water to cover. Add salt and pepper. Bring to a boil over high heat and cook just until the pears are easily pierced w a knife (7-10 min). Remove w slotted spoon, cut into quarters and core, then cube. Transfer to a food processor ; add spinach and puree until smooth. Before serving, transfer puree to a saucepan, stir in 1T butter, season and warm. To prepare cutlets, pour egg whites into a large, flat dish and beat lightly. In another dish, combine bread crumbs, parsley, lemon zest , almonds, salt and pepper. Dip half the cutlets, one at a time, into egg whites, then into crumbs, coating well. In a very large skillet, heat 2 oz butter over high heat. When it is very hot, but not browned, slide in the cutlets, one at a time. cook until golden brown on one side (2-3 min), then turn and cook the second side until browned. Repeat process w remaining cutlets, adding the rest of the butter. Serve at once with the puree.
Pears 2 Anjou or Bartlett, ripe, peeled
Spinach 1 lb, washed, stemmed, blanched
Butter 5 oz, unsalted
Veal 4 cutlets @3-3.5 oz, pounded thin
Egg White 3
Crumbs, Bread 1 c dried
Parsley 0.5 c flat leaf, chopped
Lemon Zest 1 lemon
Nuts, Almonds, slivered 0.5 c toasted, chopped

Hungarian Goulash Serves 6
Sauté onion and garlic in 4T butter. Remove. Brown veal, adding 2T more butter. Stir in paprika, flour, thyme, bay leaf, salt and pepper. Add onions and tomatoes. cover and simmer 1 hr. Just before serving, blend one half tomato mixture into sour cream and stir back into pan. Serve over noodles and garnish w parsley.
Butter 4 T
Onion 1 chopped
Garlic 2 cloves, chopped
Veal 2 lb stewing
Paprika 3 T
Flour 1 T
Thyme 0.25 tsp
Bay Leaves 1
Tomato 1 lb, stewed
Sour Cream 8 oz

Veal Patties Cordon Bleu Serves 6
Combine veal and dip mix in bowl. Mix lightly. Divide into 12 mounds. Pat out each to 4x3 rectangle on wax paper. Top each of 6 rectangles w a piece of cheese, then a piece of ham, folding if necessary. Cover each w remaining rectangles and press to seal. Beat eggs lightly in a pie pan; sprinkle crumbs on wax paper and dip meat into egg, then crumbs. Sauté slowly in butter and oil, turning once, 8 min on each side or until crispy and cooked through.
Veal 2 lb, ground
Dip Mix, Green Onion 2 envelopes
Cheese, Swiss 2 long slices, cut in thirds
Ham 3 slices, halved
Egg 2
Crumbs, Bread 1 c dried
Butter 1 T
Olive Oil 1 T

Veal Provencale Serves 8

Coat veal w .5 c flour. Heat oil and 3T butter in heavy kettle. Add veal, brown, return all veal to kettle. Tie thyme, bay and parsley in small cheesecloth bag; add to kettle w onion, garlic, salt, pepper, wine and half orange zest. Heat to boiling. Cover and simmer 1 hr or until veal is almost tender. Add mushrooms and tomatoes to kettle. cover and cook 10 min longer. Remove seasoning bag and discard. Blend remaining 2 T butter w 2T flour to paste in a cup. Stir, a little at a time into hot liquid in kettle. Cook, stirring constantly, until gravy thickens and boils 1 min. Spoon into a heated large serving dish. Sprinkle w remaining orange rind and garnish w a fluted mushroom and parsley. (Can be made ahead and reheated).
Veal 4 lb boneless, cubed
Flour 10 T
Vegetable Oil 3 T
Butter 5 T
Thyme 1 tsp
Bay Leaves 2
Onion 1 large, chopped
Wine, White 3.5 c
Orange Zest 1 orange
Mushrooms 1 lb
Tomato 4 peeled, seeded and diced

Veal Shanks Paprika  Serves 4
Cook onions and peppers in 2 T olive oil and .5 tsp. salt over medium heat, stirring occasionally, until onions are softened, about 5 min. Add tomatoes with juice, breaking them up w a spoon, and cook, stirring, until liquid has evaporated, about 3 min. Sprinkle paprika over tomato mix and stir just to combine, then immediately stir in broth. Remove from heat. Preheat oven to 350 with rack in middle. Pat shanks dry and season all over with 1 tsp. salt. Heat 2 T oil in heavy skillet over high heat till it shimmers, then add shanks and brown, turning once, about 8 min total. Add to tomato mix. Pour off fat from skillet, then add wine and boil, stirring and scraping up brown bits, 15-20 seconds. Pour into pan. Bring to boil, then cover tightly and braise in oven until very tender, 2-3 hours. (Can be made to this point one day ahead-reheat by simmering, turning once, over low heat about 15 min). Transfer shanks to platter and keep warm. Skim off any fat. Whisk together sour cream and flour. Whisk in about 1/2 c hot braising liquid, then add mix to remaining liquid in pan and simmer, whisking occasionally, until sauce is thickened, about 5 min. Return shanks to sauce and simmer until heated through, about 10 min. Discard bay leaves. Serve with dill-flavored spaetzle or gnocchi.
Bay Leaves 1 
Flour 1 T
Olive Oil 4 T
Onion 2 c chopped
Paprika 2 T sweet
Peppers, Frying 0.5 lb, chopped
Sour Cream 8 oz
Stock 1.75 c chicken
Tomato 8 oz plum, in juice
Veal 4 meaty cross-cut shanks (ossobuco)-about 4 lb
Wine, White 1 c