Veal with Tarragon
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Features of Veal with Tarragon
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Non-vegetarian dish. Served as main course. Speciality – Wheat free, Gluten free, Egg less
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Region of Veal with Tarragon
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British
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Ingredients for Veal with Tarragon (Click here for measurement conversion)
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Tarragon - 6 sprigs
Double Cream – 300 ml
Butter – 50 gm
Veal escallops - 4
Lemon Juice - 1 Tablespoon
Salt – to taste
Pepper – to taste
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Method for making Veal with Tarragon
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Keep aside 12 large leaves from the sprigs of tarragon. Add the remaining sprigs to the cream taken in a small pan. Bring slowly to the boiling point. Remove from the heat, cover and leave for 20 minutes to infuse, stirring occasionally. Melt the butter in a large frying pan. When hot fry the escallops for 2 minutes on each side. Remove them to a serving plate and keep hot. Pour the cream through a sieve into the frying pan. Stir well to mix with the juices. Add lemon juice and plenty of salt and black pepper. Pour over the veal and garnish with the reserved tarragon leaves.
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