Roast corn with husks on for 10 minutes. Season the veal medallions with salt and pepper. Put medallions in a frying pan with olive oil and cook two minutes on each side. Strip the corn. After the veal is cooked, add corn, onions, vinegar and stock. Combine heavy cream and cornstarch in a bowl and whisk. Add to pan and stir. Add parsley and cilantro. When it starts to thicken, add butter a little bit at a time. Serve on mashed potato casserole made of mashed potatoes and sauteed mushrooms (optional). Larry Forgione is the author of "An American Place" and the chef at The Grill Room in New York City. ? 1997 Larry Forgione ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK
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|Serving Size: 1 Serving (484g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2742 (100%)|
|Amt Per Serving||% DV|
|Total Fat 305.4g||407 %|
|Saturated Fat 189.8g||949 %|
|Monounsaturated Fat 83g|
|Polyunsanturated Fat 12g|
|Cholesterol 814.2mg||251 %|
|Sodium 67.1mg||2 %|
|Potassium 244.3mg||6 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5.6g|
|Protein 5g||7 %|
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Calories per serving: 2742
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