EMINCE ZURICHOISE
Steps:
- Saute the mushrooms in 1 tablespoon of the oil until slightly brown, 3 to 5 minutes. Set aside.
- Heat the demi-glace brown sauce per package directions (method may vary slightly depending on brand).
- Sprinkle the pork strips all over with the salt, white pepper and flour. Toss gently to evenly coat.
- Heat a large saute pan over high heat and add the remaining three tablespoons oil. Once the oil is hot, add the seasoned pork strips and saute until cooked through, 3 to 5 minutes. Remove from pan and set aside.
- Add the onions and mushrooms to the pan and saute for 30 seconds to 1 minute. Add the white wine, brown sauce and heavy cream; cook for about 1 minute more, or until the sauce is boiling. Return the pork to the sauce, let simmer for 30 seconds, then turn off the heat to avoid overcooking.
- Garnish with chopped parsley. Serve with potato rosti.
EMINCE DE VEAU A LA SUISSE (SAUTEED CUBED VEAL IN CREAM)
Provided by Pierre Franey
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a small mixing bowl with a sieve large enough to hold the meat.
- Cut the veal into very small cubes, about half an inch. Sprinkle with salt and pepper.
- Heat half of the oil in a heavy skillet and when it is very hot and just starting to smoke, add half of the meat. Do not crowd the meat. Cook over high heat, stirring, until the meat is lightly browned, about one and one-half minutes. Pour the meat into the sieve.
- Add the remaining oil to the skillet and when it is just starting to smoke, add the remaining meat. Cook as above. Pour the meat into the sieve. Pour out the oil from the bowl and return the meat to the bowl.
- Wipe out the skillet. Add half of the butter and when it is melted, add the shallots. Cook briefly, stirring. Add the wine and cook until it is reduced by half or slightly more.
- Add the cream and any accumulated liquid from the meat. Cook down over high heat about two minutes. Add the meat and reheat. Swirl in the remaining butter. Sprinkle with parsley, tarragon and chives and serve.
Nutrition Facts : @context http, Calories 585, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 46 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 21 grams, Sodium 618 milligrams, Sugar 2 grams, TransFat 0 grams
EMINCE DE VEAU A LA MOUTARDE (VEAL STRIPS WITH MUSTARD)
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, sauces and gravies, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut veal into thinnest (julienne) strips. Set aside.
- Melt butter in heavy skillet and when it bubbles and almost starts to brown, add veal. Sprinkle with salt and pepper. Cook, stirring, over high heat about 1 1/2 minutes. Do not overcook.
- Using slotted spoon, transfer veal to saucepan.
- Add mushrooms and shallots to skillet in which veal cooked. Cook, stirring, about 3 minutes and add wine. Cook, stirring, about 3 minutes longer until mixture is thickened and saucelike. Add salt and pepper.
- Add cream and cook about a minute. Stir in mustard and cook about 2 minutes. There should be about 1 3/4 cups of sauce. Taste sauce and, if desired, add more mustard. Pour over veal. Cook only until veal is heated through. Serve with rice.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 36 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 21 grams, Sodium 620 milligrams, Sugar 4 grams, TransFat 0 grams
VEAL STRIPS IN WHITE WINE AND CREAM SAUCE (EMINCE DE VEAU)
Make and share this Veal Strips in White Wine and Cream Sauce (Emince De Veau) recipe from Food.com.
Provided by CJAY8248
Categories Veal
Time 35m
Yield 1 1/2 lbs. veal and sauce, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 10- to 12- inch skillet, melt 2 Tblsp. butter with the oil over high heat. When the foam subsides, drop in half the veal and, tossing the strips about constantly with a fork, fry for about 2 minutes.
- When the veal is delicately colored, transfer it to a large sieve set over a bowl. Melt 2 more Tblsp. butter in the pan, then drop in remaining veal and cook as before. Add the veal and its juices to the veal in the sieve.
- Add the remaining butter to the pan and melt it over moderate heat. Then stir in the shallots and cook for about 2 minutes before pouring in the wine.
- Raise the heat to high and stir until the liquid comes to a boil. Immediately add the cream and all the drained veal juices.
- Stirring constantly, boil briskly for 8 to 10 minutes, or until the sauce has reduced to about half its original volume and thickened lightly. Taste for seasoning.
- Return the veal to the skillet and turn it about until it is thoroughly coated with the sauce. Simmer over low heat for 2 or 3 minutes until the veal is heated through. Serve at once, accompanied, if you like, by Rosti.
Nutrition Facts : Calories 718.3, Fat 62.2, SaturatedFat 30.8, Cholesterol 254.3, Sodium 295.5, Carbohydrate 2.6, Sugar 0.3, Protein 33.6
EMINCE DE VEAU A LA CREME
Make and share this Emince De Veau a La Creme recipe from Food.com.
Provided by BarbryT
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Julienne veal and prosciutto.
- Heat the butter and when hot (but not browning) add the veal and stir rapidly.
- Salt and pepper. Add the prosciutto and stir fry briefly. Use a slotted spoon to remove the meat.
- Add mushrooms to skillet and cook until wilted. Add the shallots and cook about a minute, then add the wine.
- Cook, stirring, until liquid is almost completely reduced, then add the cream.
- Cook about 5 minutes over high heat, stirring. Add the meats and juices.
- Combine and cook quickly until piping hot.
- Check seasoning; salt and pepper as desired.
- Serve immediately with rosti potatoes (traditional) or egg noodles.
Nutrition Facts : Calories 556, Fat 46.6, SaturatedFat 27.4, Cholesterol 230.5, Sodium 171.3, Carbohydrate 4.8, Fiber 0.3, Sugar 1, Protein 25
VEAL EMINCE
Make and share this Veal Emince recipe from Food.com.
Provided by Diana Adcock
Categories Veal
Time 11m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Season veal with salt, pepper and flour.
- Heat butter in a hot skillet and add veal, onion and mushrooms.
- Saute 1 minute.
- Add wine, cream and brown sauce or au jus.
- Do not boil.
- Sprinkle with parsley and serve with Roesti Potatoes.
VEAL OSCAR
Steps:
- Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
- In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
- To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.
- In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
- Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
- Serve with Veal Oscar. Yield: 1 cup
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- Season the veal with salt and pepper. Put the flour in a small bag, add the veal and shake to coat. Shake off any excess.
- Heat the oil in a large skillet. Add half of the veal and cook over moderately high heat until barely cooked through, about 2 minutes. Transfer to a plate and repeat with the remaining meat.
- Add the mushrooms and shallots to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the wine and simmer briefly until almost evaporated.
- Add the cream and simmer over moderate heat until slightly reduced and the mushrooms are tender, about 5 minutes. Return the veal to the skillet and bring to a simmer. Add the lemon juice, season with salt and pepper and serve.
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