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Embassy Veal Glace

Canadian.Recipes's picture
  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)
  Butter/Margarine 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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.

Recipe Summary

Side Dish

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