Monsieur Edgar
Guy Buffet
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La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Veal Medallions in Cream Sauce

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Heidelberg
Taylor
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Framed   Mounted

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 with
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.

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