Veal Fricadelles In Cream Sauce
|Veal||1 Pound (450 Gram)|
|Ham||2 Ounce (50 Gram)|
|Freshly ground black pepper||To Taste|
|Plain flour||1⁄2 Cup (8 tbs) (For Coating)|
|Butter||1 Ounce (25 Gram)|
|Fresh basil sprig/Tarragon||6|
|White wine||1⁄4 Pint (150 Milliliter)|
|Double cream||1⁄4 Pint (150 Milliliter)|
Trim the veal, removing any fat.
Finely chop the veal, ham and parsley together, using the double-bladed chopping knife.
Add the egg and seasoning and mix well.
Shape into rounds about 1 cm/1/2 in thick.
Dredge the rounds with flour, shaking off any excess.
Heat the butter and oil and seal the veal patties on both sides.
Fry for 15 minutes, turning once during cooking.
Finely chop the basil using the double-bladed chopping knife.
Add half the chopped basil to the wine in a pan and bring to the boil.
Reduce to about 4 tablespoons then pour in the cream and heat until slightly thickened.
Remove from the heat, beat in the butter and remaining basil and pour over the veal