Recipes by Jacob Javits: Mixed Fruit Compote; Veal Scallopini

Jacob Javits' Mixed Fruit Compote

Drained prunes (soaked overnight in water and cinnamon stick)
Cantaloupe (or Persian) melon balls
Honeydew melon balls
Cleaned, hulled fresh or frozen whole strawberries
Red raspberries (fresh or drained frozen)
Peeled, sliced nectarines
Peeled, sliced peaches
Sliced, yellow apples
Preserved stuffed oranges (or preserved kumquats) in heavy syrup
Orange sections

Combine fruit in a large crystal bowl. Mix lightly with syrup from stuffed oranges. Refrigerate 2 hours. Spoon into individual serving dishes. Splash lightly with Kirsch. Serve with slices of sponge cake.

Jacob Javits' Veal Scallopini

1 1/2 pounds veal scallops or cutlets cut 1/5-inch thick
2 tablespoons olive oil
1/4 cup fresh lemon juice
1 teaspoon dried oregano, crushed
Seasoned flour
1 1/2 tablespoons each olive oil, sweet butter
Anchovies
Cut parsley

Pound scallops between pieces of wax paper. Combine olive oil, lemon juice, and oregano in a flat glass dish. Refrigerate meat in marinade overnight, turning several times. Drain scallops well between paper towels. Dust lightly with seasoned flour. Heat olive oil and butter in large skillet until sizzling. Brown scallops quickly, about 3 to 4 minutes per side.

Serve immediately. Garnish each scallop with anchovies and cut parsley. Serves 6.

Marion Javits' Thoughts: Select top quality veal, pound well (or tenderize briefly with unseasoned tenderizer) and cook quickly to insure best results.