Desscription
Ingredients
1 pound veal escallope
Salt to taste
Freshly-ground black pepper to taste
5 tablespoons butter
cup chopped shallots
cup dry white wine
1 cup heavy cream
Zest of one lemon
1 tablespoon finely-chopped fresh parsley leaves
1 recipe Leek Rosti (see <a href=”/recipe/GHP8Q5YG
Preparation
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With a paper towel, wipe out the saute pan. Melt the remaining tablespoon of the butter. Add the shallots. Season with salt and pepper and saute for 1 minute. Add the wine and bring the liquid to a simmer. Cook until the liquid reduces by half. Stir in the cream and bring to a simmer. Cook for 2 minutes. Add the veal and lemon peel and heat for 1 minute.
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From: foodista.com
Copywrite: CC BY 3.0
