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What You Need:
(Serving Size: 4 )
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5 tablespoons butter
3 tablespoons vegetable oil
1½ pounds veal scallops, sliced ¼ inch thick and cut into strips about 2 inches long and ¼ inch wide
1 tablespoon finely chopped shallots, or substitute 1 tablespoon finely chopped scallions, using only the white parts
1/3 cup dry white wine
1 cup heavy cream
Salt
White pepper
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of the 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.
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2. When the veal is delicately colored, transfer it to a large sieve set over a bowl. Melt 2 more tablespoons of butter in the pan, then drop in the remaining veal and cook as before. Add the veal and its juices to the veal in the sieve.
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3. 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.
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4. Raise the heat to high and stir until the liquid comes to a boil. Immediately add the cream and all the drained veal juices.
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5. 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.
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6. 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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