*  Exported from  MasterCook  *
 
                     SAUTEED CUBED VEAL IN CREAM SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : French                           Veal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Lean veal
                         Salt and pepper
      1/4   c            Peanut oil
      1/4   c            Butter
    3       tb           Finely chopped shallots
      1/4   c            Dry white wine
      3/4   c            Heavy cream
    2       ts           Finely chopped parsley
    1       t            Finely chopped tarragon
      1/2   ts           Finely chopped chives
 
   1. Line a small mixing bowl with a sieve large enough
   to hold the meat. 2. Cut the veal into 1/2-in cubes.
   Spinkle with salt and pepper. 3. 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 min. Pour the meat into a
   sieve. 4. 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. 5. 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. 6. Add
   the cream and any liquid that has accumulated from the
   meat. Cook down over high heat about 2 min. 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-tyle dumplings.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving