Preheat the oven to 350 degrees F.
Toast the pine nuts in the oven in a pan. When browned, remove and set aside.
Season both sides of the veal medallions with salt and pepper, and then dust each side very lightly with flour. Pat off any excess.
Heat the oil in a heavy saute pan large enough to hold the veal without crowding it. When the oil is hot, brown the medallions approximately 3 minutes per side, or until they are golden brown and just cooked through. Transfer the meat to a heated plate and keep warm. Pour off any excess fat from the pan.
Deglaze the pan with the wine, and then reduce to 1/4 of a cup. Add the stock and also add any of the veal juices that have collected on the plate. Reduce the sauce until it thickens slightly. Slowly whisk in 4 tablespoons of the butter, a little at a time. Season the sauce, to taste, with salt and pepper and strain into a small saucepan. Keep warm.
In a medium saute pan, heat the remaining 2 tablespoons of butter. Add the sliced apples, and the lemon juice. Saute until tender and golden brown.
Mix watercress with citrus vinaigrette. Divide watercress evenly among 4 plates. Place a few slices of apple on top of the salad. Top with 2 veal medallions per plate, and spoon sauce over meat. Sprinkle with the reserved pine nuts.
Brown Chicken Stock:
Preheat the oven to 400 degrees F.
Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste.
Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits that stick to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours.
Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool.
Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used.
Yield: about 2 cups
Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000.
Shallot Citrus Vinaigrette:
In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.
In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
Slowly whisk in olive oil until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
Yield: 1 1/3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2063.67 Kcal (8640 kJ)
Calories from fat	1386.93 Kcal
		% Daily Value*
Total Fat	154.1g	237%
Cholesterol	703.38mg	234%
Sodium	659.86mg	27%
Potassium	1734.56mg	37%
Total Carbs	25.41g	8%
Sugars	15.44g	62%
Dietary Fiber	3.51g	14%
Protein	137.43g	275%
Vitamin C	65.6mg	109%
Vitamin A	0.2mg	7%
Iron	8.2mg	45%
Calcium	164.2mg	16%

Amount Per 100 g
Calories	179.74 Kcal (753 kJ)
Calories from fat	120.8 Kcal
		% Daily Value*
Total Fat	13.42g	237%
Cholesterol	61.26mg	234%
Sodium	57.47mg	27%
Potassium	151.07mg	37%
Total Carbs	2.21g	8%
Sugars	1.34g	62%
Dietary Fiber	0.31g	14%
Protein	11.97g	275%
Vitamin C	5.7mg	109%
Iron	0.7mg	45%
Calcium	14.3mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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