Free Recipe Les Mignons De Veau Au Citron
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Les Mignons De Veau Au Citron Recipe
1 Lemon
1 c Cold water
1 ts Sugar
21 oz Veal tenderloin; cut in 8
-pieces and trimmed of fat;
–or-
4 Veal cutlets; cut 1 inch
-thick and trimmed of fat
Salt to taste
Pepper to taste
1/2 c Butter
8 tb White wine
2 tb Chopped parsley
Les Mignons De Veau Au Citron Preparation
With a vegetable peeler, peel the lemon and cut peel into julienne strips. Put strips in 1/2 cup water, bring to a boil, drain, and refresh with cold water. Combine strips, 1/2 cup water and sugar. Simmer until water has evaporated. Season the veal and cook over moderate heat in 1/3 of the butter for about 5 minutes per side. Remove veal and keep hot. Pour off the butter but DO NOT WASH PAN. Add wine and deglaze the pan reducing the wine to 2 Tablespoons. Add the remaining butter and mix well. Do not boil. Add parsley and lemon strips and heat through. Arrange veal on plates and pour remaining juice into the sauce. Pour sauce over veal and garnish with lemon slices. Yield: 4 servings. MARILYN HUSSMAN AUGUR (MRS. JAMES) DALLAS, TX From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen”s MM Recipe Archive, .
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