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.
Serving size: Complete recipe
Calories 2129 Calories from Fat 1262
% Daily Value*
Total Fat 141 g217.1%
Saturated Fat 63.3 g316.4%
Trans Fat 0 g
Cholesterol 457 mg152.3%
Sodium 4411.2 mg183.8%
Total Carbohydrates 92 g30.7%
Dietary Fiber 16.6 g66.3%
Sugars 20.2 g
Protein 100 g199.8%
Vitamin A 28.8% Vitamin C 6.2%
Calcium 12.9% Iron 19.8%
*Based on a 2000 Calorie diet