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Veal with Tarragon
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Features
British non-vegetarian dish. Served as main course
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Ingredients (Click here for measurement conversion)
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
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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Comments
Serves – 4
Preparation Time – 30 minutes
Speciality – Wheat free, Gluten free, Egg less
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Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
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