Escalopes de Veau Aux Concombres

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This is a very good entrée in which the richness of the cream sauce contrasts most happily with the freshness of the cooked cucumber and the spiciness of the paprika. It is very simple to make successfully, the only important thing to remember is that the cream should be well reduced. The common error amongst cooks when they make a cream sauce is that they do not cook the cream properly, being apparently afraid of boiling it fiercely for a few minutes; the result is that their cream sauces are too thin (or too thick, because they add flour to obtain the proper consistency).

Having cut your escalopes very thin and beaten them well, you cook them in butter. When they are well cooked and nicely browned on both sides, remove them and keep them hot. You will find in the pan a residue of butter and the coagulated juices of the meat, sticking to the sides and the bottom of the pan. Scrape these well with a fork, add a tumblerful of fresh cream, a pinch of paprika, salt and pepper; stir well and bring to the boil. It should be kept boiling fiercely for a few minutes, stirring well till it thickens to the consistency of thick cream; this thickening is only obtained by reducing. When it has reduced sufficiently, add a few pieces of fresh butter, stirring well and keeping the pan on the corner of the fire (so as to prevent the butter turning to oil and thinning the sauce instead of thickening it more). When ready, pour it over the scallops and the pieces of cucumber in the serving dish.

For the cooking of the cucumber there are two schools: either you simply boil it (skinned, of course, and cut in pieces about one inch thick) in salt water; or you cook it in very little water, and butter, the idea being that as cucumber contains a great deal of water, it will, in melting, yield a sufficient quantity for its, so to speak, stewing in its own juice. Both methods are satisfactory, but the cucumber cooked in water seems to taste fresher and cooler and is more of a contrast to the rich cream sauce.