It may be possible to make anything into a Rockefeller dish, but not all of them are good. Crabmeat Rockefeller, for example, kills the flavor of the crabmeat. This dish does work, however, and if you like veal scalloppine dishes I think you’ll go for this one. It’s a little rich. The idea comes from the late Perry Fusilier, who was for many years the maitre d’ at LeRuth’s.
- 3 Tbs. olive oil
- 12 medallions of veal, about 2 oz. each, pounded out
- 1 cup flour
- 1 Tbs. salt
- 1 tsp, white pepper
- 2 cups whipping cream
- 1/4 cup Herbsaint liqueur
- 16 medium fresh oysters
- 10 oz. fresh spinach, washed, picked of coarse stems, and chopped
1. In a skillet, heat the olive oil over medium-high heat until it shimmers. Meanwhile, dust the veal scallops lightly with flour mixed with the salt and pepper.
2. Cook the veal about one minute per side–until the edges begin to brown. Remove the veal, drain, and keep warm.
3. Lower the heat to medium-low. Pour out the excess oil from the pan, but don’t wipe it. Carefully (and away from the flame), add the Herbsaint. (It may catch fire; that’s okay, but be careful.) Bring the Herbsaint to a boil while whisking the pan. When most of the liquid has evaporated, add the cream and bring to a boil. Reduce to about half the original volume of liquid and lower the heat to a simmer.
4. Add the oysters and poach them in the cream sauce until the edges start to curl. Add the spinach and cook until it wilts. Both the spinach and the oysters cook very quickly–don’t overcook!
5. Adjust seasonings of the sauce with salt and pepper to taste. Serve the sauce with the spinach and oysters over the veal scallops.