Bridge Over the Neckar River, Heidelburg, Baden Wurttemberg, Germany
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Veal Medallions in Cream Sauce




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Old Town, Old Bridge and River Neckar, Heidelberg, Baden-Wurttemberg, Germany
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Veal Medallions in Cream Sauce
Hotel Hirschgasse, Heidelberg, Germany
Gourmet Archives

2 tablespoons clarified butter
Two 1-inch-thick loin veal chops,
boned and tied
2 shallots, minced
1 teaspoon minced garlic
1/4 cup dry white wine
1/2 cup brown stock (or rich beef stock)
1 tablespoon heavy cream
1 tablespoon crème fraîche
1 tablespoon snipped chives

In a small skillet heat 1 tablespoon butter. Sauté the veal, sprinkled
ith salt and pepper, 8 minutes on each side. Transfer the veal to a
platter, removing and discarding string; keep it warm, covered.
To the skillet, add remaining 1 tablespoon butter and shallots; cook 2 minutes; stir in garlic and cook the mixture 30 seconds. Add wine and
stock, bring the mixture to a simmer, scraping up brown bits. Simmer
5 minutes. Stir in cream, crème fraîche and any veal juices that have accumulated. Season with salt and pepper, simmer 2 minutes, or until
slightly thickened. Pour sauce over veal medallions and sprinkle with
chives. Serves 2.

Featured Archive Recipes:
Drei Mignons a la Berliner
Schweinemedallions Badischer Hof
(Pork Medallions)

Veal Scaloppine with Mushroom Sauce

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