Embassy Veal Glace
|Dry tarragon leaves||1 1⁄2 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Veal round steak||1 1⁄2 Pound (about 1/4 inch thick)|
|Condensed consomme||1⁄2 Cup (8 tbs)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
Stir tarragon into white wine; cover and set aside several hours, stirring occasionally.
Cut meat into pieces about 3x2 inches.
Heat butter in skillet until lightly browned.
Add meat and lightly brown on both sides; season with salt and pepper.
Reduce heat and pour in tarragon-wine mixture with the consomme and vermouth.
Simmer, uncovered, about 10 minutes, or until veal is tender.
Remove veal to a heated chafing dish and cover.
Increase heat under skillet and cook sauce until it is reduced to a thin glaze, stirring occasionally.
Pour over meat, turning meat once.