Veal & Asparagus Platter
|Lean boneless veal||1 1⁄2 Pound, cut into 1/2-inch-thick slices|
|All-purpose flour||3 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
|Asparagus||2 Pound, tough ends removed|
|Mushrooms||1⁄2 Pound, sliced|
|Dry mustard||1⁄2 Teaspoon|
|Dry tarragon||1⁄2 Teaspoon|
|Half and half||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Tablespoon|
|Half-and-half||2⁄3 Cup (10.67 tbs)|
Trim and discard any fat and membrane from veal.
Sprinkle veal lightly with salt and pepper and dust with flour; shake off excess.
Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a wide frying pan over medium heat.
Add about a third of the veal and cook, turning as needed, until well browned on both sides and no longer pink in center; cut to test about 10 minutes.
Transfer to a warm platter; keep warm.
Repeat to cook remaining veal, adding more butter and oil as needed.
Meanwhile, in a wide frying pan, bring 1 1/2 inches water to a boil over high heat.
Add asparagus, reduce heat, cover, and boil gently just until tender when pierced 5 to 7 minutes.
Drain well; arrange on platter with veal.
In frying pan used for veal, melt 2 more tablespoons butter over medium heat; add mushrooms and cook until lightly browned.
Stir in 1 tablespoon flour; cook, stirring, for 1 minute.
In a small, long-handled pan, heat brandy if used just until barely warm.
Set aflame not beneath an exhaust fan or near flammable items, pour into frying pan, and shake pan until flames die.
Add tarragon, mustard, and half-and-half.
Cook, stirring, until bubbly and thickened.
Remove from heat, stir in lemon juice, and pour over veal and asparagus.