Veal Emince Food

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EMINCE ZURICHOISE



Emince Zurichoise image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 pound white mushrooms, sliced
4 tablespoons canola or vegetable oil
1 1/2 cups demi-glace brown sauce
1 1/4 pounds pork sirloin, sliced into thin 1-by-2-inch strips
2 teaspoon salt
1 teaspoon white pepper
1/4 cup all-purpose flour
1/4 cup finely minced onions
1/4 cup white wine
1/2 cup heavy cream
1 tablespoon finely chopped curly parsley
Serving suggestion: potato rosti

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)



Emince de Veau a la Suisse (Sauteed cubed veal in cream) image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds lean veal, preferably taken from the leg
Salt to taste, if desired
Freshly ground pepper to taste
4 tablespoons peanut oil
4 tablespoons butter
3 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup heavy cream
2 teaspoons finely chopped parsley
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon finely chopped chives

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)



Emince de Veau a la Moutarde (Veal strips with mustard) image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, sauces and gravies, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound thin veal slices, preferably from leg
2 tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
1/2 pound mushrooms, thinly sliced, about 3 cups
3 tablespoons finely chopped shallots
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons, approximately, imported mustard, preferably moutarde de Meaux

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)



Veal Strips in White Wine and Cream Sauce (Emince De Veau) image

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

5 tablespoons butter
3 tablespoons vegetable oil
1 1/2 lbs veal scallops, sliced 1/4 inch thck and cut into strips about 2 inches long and 1/4 inch wide
1 tablespoon finely chopped shallot (or white part of scallions)
1/3 cup dry white wine
1 cup heavy cream
salt and white pepper

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



Emince De Veau a La Creme image

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

1 lb veal cutlet, thinly sliced
1/4 lb thinly sliced prosciutto
2 cups thinly sliced mushrooms
2 tablespoons butter
1 tablespoon finely chopped shallot
1/2 cup dry white wine
1 1/2 cups heavy cream
salt and pepper

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



Veal Emince image

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

9 ounces veal, sliced very thin
salt, pepper
1 teaspoon flour
2 teaspoons butter
1 1/2 teaspoons finely chopped onions
2 ounces fresh mushrooms, sliced
1/4 cup white wine
1/2 cup heavy cream
1/4 cup au jus sauce
1 teaspoon chopped parsley

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



Veal Oscar image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 21

1 bunch asparagus spears, ends trimmed
1 pound king crab legs
Water
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Bearnaise Sauce, recipe follows
1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

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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