Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : French Veal
Amount Measure Ingredient -- Preparation Method
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1 1/2 lb Lean veal
Salt and pepper
1/4 c Peanut oil
1/4 c Butter
3 tb Shallots, finely chopped
1/4 c Dry white wine
3/4 c Heavy cream
2 ts Parsley, finely chopped
1 t Tarragon, finely chopped
1/2 ts Chives, finely chopped
Line a small mixing bowl with a sieve large enough to hold the
meat.
Cut the veal into 1/2-in cubes. Sprinkle with salt and pepper.
Heat half the oil in a heavy skillet and when it is very hot and
just starting to smoke, add half the meat. Do not crowd the
meat. Cook over high heat, stirring, until the meat is lightly
brown, about 1-1/2 minutes. Pour the meat into a sieve.
Add the remaing oil to the skillet and when it is just starting
to smoke, add the remaining meat. Cook as above. Pour the meat
into the sieve. Pour out the oil from the bowl.
Wipe out the skillet. Add half of the butter and when it has
melted, add the shallots. Cook briefly, stirring. Add the wine
and cook until it has reduced by half or slightly more.
Add the cream and any liquid that has accumulated from the meat.
Cook down over high heat about 2 minutes. Add the meat, turn to coat
in the sauce and reheat. Swirl in the remaining butter. Sprinkle
with the parsley, tarragon, and chives.
French name: Emince de veau a la suisse
An ideal accompaniment for this dish is spatzle or Swiss-style
dumplings.
