Veal Escalopes with Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Vermouth, which has a slightly herby flavour, gives a very good taste to the sauce when used in veal or fish recipes.


  • 4 veal escalopes
  • salt and freshly milled pepper
  • juice of Β½ lemon
  • 50 g/2 oz butter
  • 4 tablespoons dry vermouth
  • 1.5 dl/ΒΌ pint double cream
  • few fresh tarragon leaves


    Melt the butter in a frying pan, add the escalopes and fry gently for about 5 minutes turning once. Remove them and keep hot. Pour in the vermouth, stir and allow to bubble briskly until syrupy – it is important to reduce the mixture well. Add the cream and a few fresh chopped tarragon leaves. Cook for a few moments. Replace the veal escalopes in the pan and simmer very gently, shaking the ingredients so that they heat thoroughly. Serve hot.