Review of last recipe - Marinated Round Steak (photo above) - Nothing great; the marinade flavor wasn't complex enough.

TODAY'S RECIPE - MEDAILLONS DE VEAU AU CRESSON
                              (Veal Medallions with Watercress)
From La Fine Bouche Restaurant in Centerbrook, CT ...  My recent Google search brought forth an article from The New York Times dated June 6, 1999 which mentioned that the restaurant's format was changed by the owner to a less expensive, more casual place; now called Steve's Centerbrook Cafe, which appears to still be in business.  The writer had praised La Fine Bouche as a go-to high end restaurant in the Old Saybrook-New Haven area, and continued his praise regarding the new cafe.

Serves 6

Watercress Butter:
1 bunch watercress
1/3 cup chopped fresh chives
1/3 lb sweet unsalted butter, cut in pieces
salt
pepper

Veal:
1/4 cup flour
12-18 slices veal loin
salt
pepper
3 tbsp oil

Sauce:
1 tbsp shallots
1/2 cup heavy cream
1/4 cup white wine

Watercress Butter:  Blanch watercress 30 seconds in rapidly boiling water. Drain immediately; refresh in ice water.  Squeeze to remove as much moisture as possible.  Cut off one inch of stems and discard.  Chop coarsely; puree with chives in food processor for 4-5 minutes, scraping sides.   Add butter and process until smooth.  Salt and pepper to taste.

Veal:  Lightly flour and season veal.  Heat the oil in a saute pan.  Cook veal quickly over high heat; just a few minutes on each side.  Remove to hot serving dish or individual plates.

Sauce:  In small saucepan, boil the white wine with shallots over high heat until liquid is reduced to about 2 tbsp.  Add cream and reduce again to about 3 tbsp.  Remove pan from heat and quickly whisk in watercress butter by tablespoonfuls.  Adjust seasoning if necessary.  Pour sauce beside  the veal, not on top.