Veal Strips in White Wine and Cream Sauce (Emince De Veau)

READY IN: 35mins


  • 5
    tablespoons butter
  • 3
    tablespoons vegetable oil
  • 1 12
    lbs veal scallops, sliced 1/4 inch thck and cut into strips about 2 inches long and 1/4 inch wide
  • 1
    tablespoon finely chopped shallot (or white part of scallions)
  • 13
  • salt and white pepper


  • In a heavy 10- to 12- inch skillet, melt 2 Tblsp. butter with the oil over high heat. When the foam subsides, drop in half the veal and, tossing the strips about constantly with a fork, fry for about 2 minutes.
  • When the veal is delicately colored, transfer it to a large sieve set over a bowl. Melt 2 more Tblsp. butter in the pan, then drop in remaining veal and cook as before. Add the veal and its juices to the veal in the sieve.
  • Add the remaining butter to the pan and melt it over moderate heat. Then stir in the shallots and cook for about 2 minutes before pouring in the wine.
  • Raise the heat to high and stir until the liquid comes to a boil. Immediately add the cream and all the drained veal juices.
  • Stirring constantly, boil briskly for 8 to 10 minutes, or until the sauce has reduced to about half its original volume and thickened lightly. Taste for seasoning.
  • Return the veal to the skillet and turn it about until it is thoroughly coated with the sauce. Simmer over low heat for 2 or 3 minutes until the veal is heated through. Serve at once, accompanied, if you like, by Rosti.