| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Meats, Capers |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 4 |
|
Loin 'steaks' from milk-fed veal; (7oz) |
|
|
Salt and freshly ground white pepper |
| 2 |
|
Shallots; peeled and finely chopped |
| 3/4 |
oz |
Unsalted butter |
| 1 |
tb |
White wine vinegar |
| 3 1/2 |
fl |
Dry white wine |
| 7 |
fl |
Whipping cream |
| 1 |
tb |
Dijon mustard |
| 1/2 |
tb |
Finely chopped fresh parsley |
| 1/2 |
tb |
Finely snipped fresh chives |
| 8 |
|
Fresh tarragon leaves; finely chopped |
| 4 |
|
Tomatoes; skinned, seeded and diced |
| 1 |
tb |
Small capers; rinsed in cold water |
INSTRUCTIONS
FOR THE SAUCE
1.Preparing the sauce; Sweat the chopped shallot in the butter without
colouring for a few minutes. Add the white wine vinegar and boil to reduce
down almost completely. Add the white wine and boil to reduce by half. Add
the cream, bring to the boil, then leave to cool. Reserve. 2.Cooking the
veal steaks; In a large non-stick pan, on medium heat, heat the butter
until it foams and becomes a rich gold. Colour the veal steaks on both
sides for about 5 minutes. Season with salt and freshly ground pepper.
Remove the steaks to a small tray and keep warm. 3.Finishing the sauce;
Discard the butter from the veal cooking pan and add the sauce ingredients
from stage 1. Bring to the boil, then whisk in the mustard. Add the herbs,
the tomato dice, the capers and seasoning, then simmer for 1 minute.
4.Serving; Arrange the veal steaks on a dish or plate. Pour the sauce over
them, and serve to your guests.
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
26, 1998
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”