1 1/2 C. white wine

3/4 C. balsamic vinegar

1 bay leaf

1/2 tsp. salt

2 white peppercorns

 

In a large pot, combine all of the ingredients except for the veal. Bring the liquid to a boil. Add the veal to the pot and simmer on medium heat for 10 to 15 minutes. Remove from the heat and let cool, in the liquid, to room temperature. Slice the meat into 16 thin medallions. Serve with Roasted Garlic Sauce.

 

Roasted Garlic Sauce:

 

1 1/2 tsp. olive oil

3 garlic heads, halved

2 T. sour cream

3 thyme sprigs, leaves removed

1 C. chicken stock

4 ounces (1 stick) butter

 

Preheat the oven to 400 degrees F. Brush olive oil onto a sheet pan and place the garlic on top. Roast the garlic in the oven until very soft, for about 45 minutes, covering with foil if it begins to burn. Squeeze out the cloves. Blend the garlic, sour cream, and thyme leave until smooth. In a small saucepan, bring the chicken stock to a boil. Blend in the garlic. Just before serving, heat mixture, remove from the heat, and whisk in butter.

 

 

Yield:

Calories:

Fat:

Fiber: