Recipe for Larry Forgiones Veal Steak with Roasted Corn 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 x Ears fresh corn, in their husks
4 x Boneless veal steaks, (5-ounce)
Salt and freshly ground pepper
2 tbl Olive oil
2 tbl Finely chopped onion
1 tbl Coarsely ground black pepper
1/2 cup Dark poultry stock
2 tbl White wine vinegar
1/2 tsp Cornstarch
1/2 cup Heavy cream
4 tbl Unsalted butter
1 tbl Chopped flat-leaf parsley
Instructions:
Instructions: Roast corn with husks on for 10 minutes. Season the veal medallions with salt and pepper. Put medallions in a frying pan with olive oil and cook two minutes on each side. Strip the corn.

After the veal is cooked, add corn, onions, vinegar and stock. Combine heavy cream and cornstarch in a bowl and whisk. Add to pan and stir. Add parsley and cilantro. When it starts to thicken, add butter a little bit at a time. Serve on mashed potato casserole made of mashed potatoes and sauteed mushrooms (optional).

Larry Forgione is the author of "An American Place" and the chef at The Grill Room in New York City.

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