INGREDIENTS

INSTRUCTIONS

Cut the veal into slices about 5 mm (1/4 in) thick, then cut it into pieces
measuring 1 x 2 cm (3/8 x 3/4 in). Put the meat into a bowl.
Sprinkle the meat with the curry powder. Add salt and pepper and mix well
with your hands to make sure that all the pices of meat are well seasoned.
Using a non-stick pan, make a little splash of oil very, very hot. Add the
veal and - without delay - separate the pieces as they cook. After 30
seconds, add the butter, and let the meat colour lightly for 1 minute. The
meat should cover the pan in one layer.
Take the meat out of the pan with a slotted spoon and put it aside on a
plate.
Deglaze the pan with the white wine and reduce it by two-thirds over a
brisk heat. Add the cream and continue the reduction, boiling fast until
the sauce thickens enough to coat the back of a spoon. Set it aside.
Put the meat back into the sauce for longh enough to reheat it, but do not
let it cook any more. Taste for seasoning, add a dash of lemon juice and
serve immediately.
Serving: garnish the veal with roasted almonds and fried onion rings.
Accompany this curry with a rice pilaff, embellished with little dice of
raw sweet pepper, soaked raisins and cooked peas.
Fredy Girardet, Cuisine spontanee, Papermac, 1986, ISBN 0-333-40957-4
Recipe By     : Fredy Girardet, Cuisine spontanee, Papermac, 1986
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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