Veal Escalopes with Tarragon Sauce is an elegant dish, perfect for a dinner party.
Serve it with sauteed button mushrooms and Potato Croquettes and, to drink, a well-chilled Pouilly Fume or white Bordeaux wine.
4 veal escalopes, pounded thin
2 teaspoons crushed black peppercorns
1 teaspoon salt large garlic clove, crushed
1 oz. butter
6 fi. 02. dry white wine
1 tablespoons finely chopped fresh tarragon
11. oz. double cream
Rub the veal escalopes all over with the peppercorns, salt and garlic and set them aside.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the escalopes and fry them for 3 to 4 minutes on each side or until they are tender. Remove the escalopes from the pan and set aside.
Add the wine and tarragon to the pan and increase the heat to high. Boil the liquid until it has reduced by half the original quantity, scraping the bottom of the pan to dislodge any sediment.
Reduce the heat to moderate and stir the cream into the sauce. Return the veal escalopes to the pan and baste them well with the sauce. Cook, stirring occasion-ally, for a further 2 minutes.
Remove the pan from the heat. Trans-fer the veal escalopes to a warmed serving dish, spoon over the sauce and serve immediately.