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Receta Emince De Veau Au Curry Girardet
by Global Cookbook

Emince De Veau Au Curry Girardet
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Ingredientes

  • 1 1/8 lb Veal -- rump or possibly filet
  • 1 1/3 Tbsp. Curry pwdr Oil
  • 1 1/8 ounce Butter -- unsalted
  • 5/8 c. Dry white wine
  • 1 1/4 c. Heavy cream Lemon juice Salt Pepper TO GARNISH THE VEAL OPTIONAL----- Roasted almonds Fried onion rings

Direcciones

  1. Cut the veal into slices about 5 mm (1/4 in) thick, then cut it into pcs measuring 1 x 2 cm (3/8 x 3/4 in). Put the meat into a bowl.
  2. Sprinkle the meat with the curry pwdr. Add in salt and pepper and mix well with your hands to make sure which all the pices of meat are well seasoned.
  3. Using a non-stick pan, make a little splash of oil very, very warm. Add in the veal and - without delay - separate the pcs as they cook. After 30 seconds, add in the butter, and let the meat colour lightly for 1 minute. The meat should cover the pan in one layer.
  4. Take the meat out of the pan with a slotted spoon and put it aside on a plate.
  5. Deglaze the pan with the white wine and reduce it by two-thirds over a brisk heat. Add in the cream and continue the reduction, boiling fast till the sauce thickens sufficient to coat the back of a spoon. Set it aside.
  6. Put the meat back into the sauce for longh sufficient to reheat it, but don't let it cook any more. Taste for seasoning, add in a dash of lemon juice and serve immediately.
  7. Serving: garnish the veal with roasted almonds and fried onion rings.
  8. Accompany this curry with a rice pilaff, embellished with little dice of raw sweet pepper, soaked raisins and cooked peas.
  9. Fredy Girardet, Cuisine spontanee, Papermac, 1986,