Emince de veau a la creme
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Veal round steak; thinly sliced into small strips |
| Salt to taste | ||
| Pepper to taste | ||
| Flour | ||
| 1 | tablespoon | Butter |
| 1 | tablespoon | Oil |
| 1 | tablespoon | Finely chopped shallots |
| 4 | ounces | Dry white wine |
| ⅔ | pounds | Fresh mushrooms; sliced |
| 10 | ounces | Whipping cream |
| ⅜ | cup | Basic brown sauce (see recipe for \"marchand de vin sauce\") |
| 1 | Clove (small) garlic; finely minced (up to) | |
| 2 | teaspoons | Lemon juice |
| 2 | tablespoons | Chopped parsley |
Directions
Season veal with salt and pepper. Sprinkle with flour and saut‚ quickly in hot butter-oil combination until very slightly colored. Remove from pan.
Add shallots to pan and deglaze with the white wine. When wine reaches boiling, add mushrooms and cook for several minutes to reduce wine. Add whipping cream and brown sauce and continue reducing. Add garlic, lemon juice, parsley and veal to mushroom sauce. To serve, garaish with sprigs of parsley. Yield: 4 servings.
RESTAURANT JACQUES AND SUZANNE
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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