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Veal
with Raspberry Sauce
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Another nice
way to prepare veal scallops. I often don't bother with actual raspberries
in the sauce because they are so fragile and don't seem to have
a great deal of flavor. The flavor comes from the Chambord.
1 1/2 lbs. thinly sliced veal scallops (scallopini)
Butter for sautéing
Salt and pepper
Flour to coat the meat
1-2 tablespoons Veal Demiglace (Williams and Sonoma)
1/4 cup water
1/4 cup Chambord*
1 small package fresh rasperries (optional)
Pound veal between layers of saran wrap to tenderize. Salt and pepper
the meat then dredge in flour. Then sauté veal on high (don’t
use teflon-you want bits to stick to the pan) in butter until browned,
but don’t over cook or it will be tough (a couple minutes
per side). Remove to a platter and keep in warm oven while finishing
sauce. Taste and adjust seasoning. Add more Chambord if it's not
sweet enough. (I never use a recipe, so I'm guessing at quantities.
Add water, demiglace and Chambord to the pan and reduce over high
heat. If using fresh berries, add them last. Pour over platter of
veal and serve immediately.
*Chambord is
a French raspberry Liqour. You can substitute good quality raspberry
syrup.
-Kate |
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