"The Four Columns Inn uses only organically raised, milk-fed veal. We find this particular recipe complements the meat in an extraordinary way. Nasturtiums can be readily grown in the home garden and are also colorful as well as piquant in a tossed green salad. We love them, especially with the veal." --The Four Columns Inn, Newfane, Vermont
4 tablespoons unsalted butter
Salt and pepper to taste
8 veal loin scallops, cut 1-1/4 inches thick, then pounded to 1/4-inch thick
4 tablespoons veal glaze
1 tablespoon lemon juice
2 tablespoons rinsed capers
2 nasturtium leaves
16 nasturtium flowers
Melt butter in pan. Salt and pepper veal. Sauté veal on both sides over medium heat until just medium rare. Remove meat from pan and set aside.
Add veal glaze, lemon juice, and capers to pan and boil for one minute; add salt and pepper to taste.
Arrange meat on 4 plates. Quickly add nasturtium leaves to hot sauce--just long enough to wilt. Arrange leaves around the veal. Pour the hot sauce over the meat and leaves. Set the flowers about each plate and serve.
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