Recipe

Emince De Veau Recipe

	Scearley / All my dishes 2 years, 5 months ago I marked this as a French dish; actually it's Swiss. Many have a problem with eating veal, but this might be the dish that turns them around. Prep:25m Cook:20m Servings:4	Scearley
	swiss veal cream

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Ingredients

1 1/2 lbs veal scallops

Flour for breadding veal

2 Tbsp vegetable oil

1 1/2 Tbsp flour + 3 Tbsp water

2 Tbsp butter

2 Tbsp thinly sliced scallion

1/2 c dry white wine

1 c heavy cream

Salt & pepper

Directions

Cut veal into thin strips about 1/2" thick.

Sprinkle veal evenly with flour.

Heat vegetable oil in a large skillet and brown veal lightly. Remove and set aside.

Make a smooth paste with the flour and water; set paste aside.

Add butter to the same pan used to saute the veal.

Saute the scallion in the butter, and add the wine.

Boil for one minute.

Reduce the heat and add half of the cream.

When this begins to simmer, add 2 Tbsp of the remaining cream to the paste, then add to the skillet, stirring rapidly and continuously to thicken the sauce.

Add remaining cream and stir.

Add the cooked veal, and simmer until the meat is warmed through.

Season to taste with salt & pepper.

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Comments

shandy 2 years, 5 months ago said:
Okay, I have had veal once and was surprised that the meat had little flavor. Maybe it was just me. I was also surprised at how hard it was to purchase veal around here. Thank you for the recipe; I am going to give it another try.

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