Veal Benedictine

A truly sumptuous yet simply made dish for a special dinner party, Veal Benedictine may be served with sauteed potatoes and steamed French beans.

2 oz. seasoned flour, made with

2 oz. flour, ½ tea spoon salt and

½ teaspoon black pepper

4 veal escalopes, pounded thin

2 oz. butter

2 fl. oz. Benedictine liqueur

2 tablespoons lemon juice

2 fl. oz. single cream

1 tablespoon chopped fresh parsley

Place the seasoned flour on a plate and dip the veal escalopes into the flour, coating them thoroughly and shaking oft’ any excess.

In a frying-pan large enough to take the escalopes in one layer, melt the butter over moderate heat. When the foam subsides, add the veal and cook for 3 to 4 minutes on each side. Remove the pan from the heat.

In a small saucepan, heat the Ben-edictine over low heat until it is hot but not boiling. Remove the pan from the heat and pour the Benedictine over the veal. Return the pan to moderate heat. Ignite the liqueur and leave it until the flames have died down, shaking the frying-pan gently.

With a slotted spoon, remove the escalopes from the frying-pan and arrange them on a warmed serving dish. Keep warm.

Add the lemon juice to the frying-pan and bring the liquid to the boil, stirring constantly. Stir in the cream and con tinue cooking, stirring constantly, for 2 minutes or until the sauce is heated through.

Remove the pan from the heat and pour the sauce over the escalopes. Garnish with the chopped parsley and serve immediately.

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