Grillades with Spoon Bread

1/2 lb. bacon
2 lb. thinly sliced veal for scallopine
1/4 cup flour
3 tbsp. butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup green pepper
2 cloves garlic, minced
1 tbsp. flour
One 28 oz. can tomatoes, coarsely chopped, undrained
1/2 cup dry white wine
2 tsp. salt
1/2 tsp. dried thyme leaves
1/2 to 1 tsp. hot sauce
3 tbsp. chopped parsley
Spoon Bread (recipe follows)

In large deep skillet or Dutch oven cook bacon until crisp. Drain on paper towels; crumble and set aside. Dust veal on both sides and 1/4 cup flour. Quickly brown in bacon fat, a few pieces at a time. Remove; set aside. Pour off bacon fat. In same skillet melt butter over medium heat. Add celery, onion, green pepper and garlic; stirring frequently, cook 5 minutes or until tender. Stir in 1 tablespoon flour; cook 1 minute. Add tomatoes, wine, salt, thyme and hot sauce; bring to boil. Return veal to skillet. Cover; reduce heat and simmer 35 to 45 minutes or until veal is tender. Sprinkle bacon and parsley over grillades; Serve with spoon bread.

Spoon Bread:
2 cup water
1 tsp. salt
1 cup grits
1 cup milk
1 egg, slightly beaten
2 tbsp. butter or margarine
1/4 tsp. hot sauce

Preheat oven 375F. Grease 1 quart casserole or baking dish. Bring water and salt to boil in 3 quart saucepan. Gradually stir in grits. Cover; reduce heat and simmer 25 minutes. Stir in milk, egg, butter and hot sauce until well blended. Turn into prepared casserole. Bake 25 to 30 minutes or until lightly browned and set. Let stand 5 minutes before serving.

Makes 8 servings.

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Cajun Country -- New Iberia, Louisiana