Sauteed Cubed Veal In Cream Sauce

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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	French	French, From cook4u, Veal	4	Servings

INGREDIENTS

1 1/2	lb	Lean veal
		Salt and pepper
1/4	c	Peanut oil
1/4	c	Butter
3	T	Finely chopped shallots
1/4	c	Dry white wine
3/4	c	Heavy cream
2	t	Finely chopped parsley
1	t	Finely chopped tarragon
1/2	t	Finely chopped chives

INSTRUCTIONS

Line a small mixing bowl with a sieve large enough to hold the meat.
Cut the veal into 1/2-in cubes. Spinkle with salt and pepper. 3. Heat
half the oil in a heavy skillet and when it is very hot and just
starting to smoke, add half the meat. Do not crowd the meat. Cook  over
high heat, stirring, until the meat is lightly brown, about 1  1/2 min.
Pour the meat into a sieve. 4. Add the remaing oil to the  skillet and
when it is just starting to smoke, add the remaining  meat. Cook as
above. Pour the meat into the sieve. Pour out the oil  from the bowl.
5. Wipe out the skillet. Add half of the butter and  when it has
melted, add the shallots. Cook briefly,stirring. Add the  wine and cook
until it has reduced by half or slightly more. 6. Add  the cream and
any liquid that has accumulated from the meat. Cook  down over high
heat about 2 min. Add the meat, turn to coat in the  sauce and reheat.
Swirl in the remaining butter. Sprinkle with the  parsley, tarragon,
and chives.  French name:Emince` de veau a` la suisse An ideal
accompaniment for  this dish is spatzle or Swiss-tyle dumplings.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 593 Calories From Fat: 413 Total Fat: 46.8g Cholesterol: 224.3mg Sodium: 127.9mg Potassium: 712.6mg Carbohydrates: 3.1g Fiber: <1g Sugar: <1g Protein: 37g