Veal Scallops with Peppers and Mushrooms

Filettini ai Pepperoni e Funghi Tre Spade (Veal Scallops with Peppers and Mushrooms)

Instructions

Dredge the veal scallops, patted dry and seasoned with salt and pepper, in the flour, shaking off the excess, and in a large skillet brown them in batches in the butter over moderately high heat, transferring them as they are browned to a plate. Add the Cognac, heated, to the skillet, ignite it, and shake the skillet until the flames go out. Reduce the liquid by half, add the demiglace, the cream, the peppers, and the mushrooms, and reduce the sauce until it is thickened lightly. Return the veal to the skillet and heat it over moderate heat until it is heated through. Divide the scallops among heated plates and, if desired, garnish each plate with a carved vegetable rose, lettuce and raddichio leaves, and citrus rind carvings. Serves 6.