Sauteed Cubed Veal in Cream Sauce

Title:
Sauteed Cubed Veal in Cream Sauce

Yield:
4 Servings

Categories:
French,
Veal,
From
cook4u




Ingredients:





 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 ts 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini