PORTEFEUILLE DE VEAU AUX HERBES

6 servings

12 1-oz veal scallops

6 tbsp (3/4 stick) butter

2 tbsp parmesan cheese

4 tsp cream cheese

3/4 oz basil leaves

3/4 ox chervil leaves

3/4 oz chives

2 sage leaves

salt and pepper

flour

2 tbsp vegetable oil

1/4 cup white wine

2 tbsp creme fraiche

Pound veal scallops to thickness of 1/8".  Mix 2 tbsp butter, parmesan cheese, cream cheese, herbs, salt and pepper to a paste in processor.  Spread mixture evenly over 6 veal scallops.  Top with remaining veal scallops, pressing edges to seal.

Season veal with salt and pepper.  Flour lightly, shaking off excess.  Melt remaining 4 tbsp butter with oil in heavy large skillet over medium heat.  Add veal and saute, turning once, about 3 minutes per side.  Remove veal using slotted spatula; keep warm.  Pour off fat in skillet.  Add wine to skillet, scraping up any brown bits.  Blend in creme fraiche and bring to boil.

Arrange veal on platter.  Top with sauce, sprinkle with some chervil and serve.

REVIEW:  The recipe sounds better than it tastes.  Nothing wrong with it, but nothing really special.