Ingredients:
Veal
– 4 veal cutlets
– salt and pepper
– flour
– 45 ml (3 tbsp.) butter
Potato cream
– 30 ml (2 tbsp.) butter
– 60 ml (¼ cup) chopped onions
– 60 ml (¼ cup) diced potatoes
– 200 ml (¾ cup) chicken broth
– 45 ml (3 tbsp.) cream
– salt and pepper
Method:
Veal: Season the scallops to taste. Flour and cook them in a pan with the foaming butter about 3 minutes on each side. Serve on plates and top with the potato cream.
Potato cream: in a small saucepan, heat the butter over medium heat until you get a hazelnut colour. Sauté the onions gently until they begin to brown. Add the potatoes, chicken stock and cream. Cook over low heat 30 minutes, stirring occasionally. Season to taste and mix. Strain and keep warm for serving as a sauce with the veal cutlets.
Serve with fries and Domaine Labranche white wine.
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