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This little piece comes to you from Devon. A short break away from it all, except that I have just seen a chap whom I worked with many years ago, whilst walking on a remote part of Dartmoor, of all places!
I shouldn’t really be surprised, as this has happened many times before, probably as a result of working in such a diverse industry, and, being the age I am, having worked with so many people over the years!
In Paris, in a crowded Champs Elysees, I happened upon a chef from my days at the Connaught. In San Francisco, I was looking at a menu outside a restaurant, when the chef arrived, and exclaimed “What are you doing here?”
In Florence, seeking refreshment, after checking into a hotel, the barman called out to me, “Hello chef!” He had been a banqueting waiter at The Savoy.
I could go on, with similar incidents in Glasgow and The Lake District, amongst others that I have probably forgotten.
This nostalgic little tome has put me in mind of classic culinary dishes, and here’s one I haven’t seen for a good long time.
4x 100g veal escalopes
Flour for dusting
2 beaten eggs
250g white breadcrumbs
Vegetable oil for cooking
8 anchovies, cut into strips
1 tbsp chopped parsley
25g unsalted butter to finish
Season the veal and dust with flour. Dip into the beaten egg to coat thoroughly. Then pat the breadcrumbs onto each side. Shallow fry in hot oil until golden on each side.
Place on a serving dish. Fry the remaining eggs and place one on each escalope.
Arrange the anchovies in a criss cross and sprinkle the capers and parsley over the top.
Lastly, brown the butter in a pan, and pour evenly over each escalope. Serve at once.