See Also: Veal Oscar with Tarragon Bearnaise(recipes)
Escalopes of Veal Italienne(recipes)
Veal escalopes with Parma ham, sage and mozzarella(recipes)
Tarragon Bearnaise(recipes)
Bearnaise(dictionary)
B閍rnaise sauce(recipes)
Steak with bearnaise sauce(recipes)
Escalopes of salmon with a sorrel sauce(recipes)
Pork escalopes with eggs and anchovies(recipes)
Munchie mustard chicken escalopes(recipes)

Escalopes of Veal Italienne (recipes) and Tarragon Bearnaise (recipes)


Escalopes of Veal Italienne (recipes)


Serves 4



Veal:

4 escalope of veal, or veal scaloppine, 录 lb. per person

1陆 oz. butter

1 small onion, chopped fine

4 oz. Marsala or sherry

1 tbsp. flour

8 oz. stock

1 tsp. tomato paste

1 bay leaf

salt and pepper



Garnish:

陆 oz. butter

陆 lb. tomatoes (skinned, seeds removed and sliced) or use a can of stewed tomatoes

1 clove garlic (crushed with 录 tsp. salt)

1陆 lb. spinach

5 tbsp. whipping cream

4 slices gruyere cheese



Brown escalope quickly on both sides in the butter, add the onion, cook 1-2 minutes and pour in the Marsala and flamb茅. Remove veal to a warm plate. Boil the gravy to reduce slightly, and then add the flour, stock, tomato paste, bay leaf, and seasonings. Bring to a boil, put in the veal and simmer for about 10 minutes.



Prepare the garnish: melt the butter, add the tomatoes and garlic and cook for 2-3 minutes. Cook the spinach in boiling salted water. Drain well and put in a pan with the cream. Reheat and place down the center of a long serving dish. Put the escalope, drained from the sauce, on top and cover with the tomatoes; arrange the sliced cheese on top and brown under the grill.



Optional: boil the sauce and strain, serve separately

Tarragon Bearnaise (recipes)




Yield: Makes 3/4 cup



Ingredients:



3tablespoons finely chopped shallots

2tablespoons white Wine

2tablespoons white Wine vinegar

1tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves

Dash red pepper flakes

2egg yolks

Dash salt

1/2cup (1 stick) butter, cut into 1/2-inch cubes, divided









Preparation:





1.Combine first 5 ingredients in small saucepan; bring to a boil over high heat. Cook 3 minutes. Strain mixture through fine-meshed sieve; discard solids.2.Beat egg yolks and salt in top of double boiler with wire whisk; gradually add tarragon mixture, stirring constantly. Add about 1/3 of butter to egg mixture.3.Fill bottom pan of double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place top of double boiler over hot water and cook until butter melts, stirring constantly with wire whisk.4.Add another 1/3 of butter, stirring constantly. As sauce thickens, whisk in remaining butter. Cook until instant-read thermometer inserted into sauce, but not touching bottom of pan, registers 160°F.









Veal Oscar with Tarragon Bearnaise