Margot Fonteyn's Scaloppine Piccolo Mondo
12 veal cutlets, sliced thin
1/2 t salt
Pinch of pepper
2 packages frozen asparagus spears, cooked
6 T grated Parmesan cheese
1/2 C broth
Have the butcher pound veal slices until very thin. Beat egg, add salt, and pepper. Dip each slice of veal in beaten egg; saute in hot oil until golden and cooked, about 5 minutes. Place in shallow buttered casserole, cover with cooked asparagus spears. Sprinkle grated Parmesan on top and add the broth. Bake at 350 F until cheese melts, about 5 minutes. Serves 4-6. Broccoli, zucchini, or artichoke hearts may be substituted for asparagus.
This is an interesting one! The recipe below is called "Lisa's Borsch A La Nureyev". Who is Lisa?
Mrs. Lisa Koreff, mother of Nora Kaye apparently made this recipe for Nureyev while he was in America and it "moved him to tears". The book states that Nureyev was "kept supplied with jugs and jars of the celestial soup to sustain the ecstasy of his first encounter with it."
Rudolf Nureyev's "Lisa's Borsch A La Nureyev"
2 1/2 lbs. chuck
2 marrow bones
2 onions, halved
1/2 clove garlic
1 T salt
1/2 T pepper
6 C water
2 carrots, sliced
1 1-lb. can tomatoes with bay leaf
3 large beets, peeled and sliced
2 medium potatoes, peeled and cubed
1 small head cabbage, shredded
Juice of 3 lemons
Sugar to taste
Place chuck, marrow bones, onions, garlic, salt, pepper and water in a deep pan; cover and bring to a boil. Skim off film which rises to the surface; recover and cook over low heat 30 minutes. Add sliced carrots, cover and cook another 30 minutes; remove bones and onions and discard. Force tomatoes through a sieve and add to pot with sliced beets, potatoes and cabbage. Cover and cook until potatoes are tender, about 30 minutes. Add lemon juice and sugar to taste; cook 5 minutes. Before serving remove meat and mince; return to pot. Serve very hot in soup plates accompanied by sour cream. Serves 6.
Le Clercq, Tanaquil. “George Balanchine.” The Ballet Cook Book,
Stein and Day, 1966