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COMMENT:
In the shadow of the Sunshine Bridge, Lafitte's Landing Restaurant
was one of the most renowned eateries in South Louisiana. The restaurant
was located in the old Viala Plantation house where the son of pirate
Jean Lafitte was married. Chef John Folse acquired the restaurant
in 1978 and restored the property to its original condition. In
October 1998, the historic home was destroyed by fire. The new Lafitte's
Landing is housed at Bittersweet Plantation, Folse's former home
of 20 years. The restaurant features four dining rooms named in
honor of family members or local historical figures
INGREDIENTS:
- 12 (2-ounce) veal medallions
- 1 cup chanterelles or other wild mushrooms
- 1 cup all-purpose flour
- ¼ cup vegetable oil
- 4 tbsps butter
- 2 tbsps minced garlic
- 2 tbsps minced shallots
- 1 ounce brandy or cognac
- 1 cup prepared demi glace
- ¼ cup heavy cream
- salt and pepper to taste
METHOD:
In a large sauté pan, heat oil and butter over medium-high
heat. Season medallions with salt and pepper to taste and dust lightly
in flour, shaking off any excess. Sauté medallions for 2-3
minutes on each side or until golden brown. Remove to a plate and
keep warm in the oven until ready to serve. To the same sauté
pan add shallots and garlic and sauté for 2-3 minutes or
until slightly golden brown. Add mushrooms and sauté for
an additional 3-5 minutes or until softened. Deglaze the pan with
the brandy or cognac, being careful of possible flame-ups. Add demi-glace
and heat through until smooth. Stir in heavy cream and add salt
and pepper to taste. To serve place 2 medallions of veal on the
plate and top with a small amount of the sauce. Garnish with the
fresh herb of your choice such as thyme or rosemary.
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