For sauce
3 cups homemade, unsalted chicken broth
1/3 cup dry white wine
1 tablespoon all-purpose flour
2 tablespoons water
1 tablespoon butter
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
1 T chopped fresh tarragon (or 1 t dried)
2 T capers
For veal
24 ounces ground veal
2 T soy sauce
1 T sherry vinegar
1/2 t dried tarragon, crumbled into a fine powder
Olive oil
1 lemon, cut into quarters
For mushrooms:
8 ounces cremini mushrooms, washed and thinly sliced
1 T butter
1 t fresh lemon juice
2 T chopped fresh chives
Kosher salt & freshly ground black pepper
Accompaniment: buttered noodles with chives
Prepare veal:
Mix the soy sauce, sherry vinegar, and dried tarragon together in a small bowl.
Gently form ground veal into 4 6-ounce patties.
Using a pastry brush, paint each side of the patties with the soy sauce mixture.
You may not need all of the soy sauce mixture.
Then, paint each side of the patties with some olive oil.
Season each side aggressively with kosher salt and just a little freshly ground black pepper.
Set aside in the refrigerator until ready to grill.
Make mushrooms:
Sauté mushrooms in butter, stirring occasionally, until tender and lightly browned.
Stir in lemon juice, chives, and salt and pepper to taste.
Set aside. Rewarm just before serving.
Make sauce:
Boil stock in a 2- to 3-quart heavy saucepan until reduced to 1 1/4 cups.
Add wine and boil until reduced by about half (to about 3/4 cup).
Whisk together flour and water, then slowly whisk into stock.
Boil, stirring, 1 minute, then remove from heat and stir in lemon juice, capers, parsley, and tarragon.
Add salt and pepper to taste.
Set aside. Rewarm just before serving.
Cook veal:
Prepare a hot charcoal fire.
Grill veal patties until medium-rare.
At the same time, grill lemon quarters until lightly browned.
Serve patties over egg noodles, topped with mushrooms and sauce, with grilled lemons on the side.
Grilled zucchini is great with this.
The Johnson Family Cookbook