Veal Escalopes with Cream Sauce
Preparation info
Serves
4
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
Vermouth, which has a slightly herby flavour, gives a very good taste to the sauce when used in veal or fish recipes.
Ingredients
4 - salt and freshly milled pepper
- juice of
½ 50 g 2 oz 4 tablespoons 1.5 dl ¼ pint few
Method
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.