Veal Strips in White Wine and Cream Sauce (Emince De Veau)
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
1 1/2 lbs. veal and sauce
- Serves:
- 4
ingredients
- 5 tablespoons butter
- 3 tablespoons vegetable oil
- 1 1⁄2 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)
- 1⁄3 cup dry white wine
- 1 cup heavy cream
- salt and white pepper
directions
- 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.
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