Emince De Veau Au Curry Girardet

Categories: None

Serves: 1 Servings

Ingredients:

1 1/8 lb Veal -- rump or filet
1 1/3 tb Curry powder
Oil
1 1/8 oz 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

Instructions:
Cut the veal into slices about 5 mm (1/4 in) thick, then cut it into pieces
measuring 1 x 2 cm (3/8 x 3/4 in). Put the meat into a bowl.

Sprinkle the meat with the curry powder. Add salt and pepper and mix well
with your hands to make sure that all the pices of meat are well seasoned.

Using a non-stick pan, make a little splash of oil very, very hot. Add the
veal and - without delay - separate the pieces as they cook. After 30
seconds, add the butter, and let the meat colour lightly for 1 minute. The
meat should cover the pan in one layer.

Take the meat out of the pan with a slotted spoon and put it aside on a
plate.

Deglaze the pan with the white wine and reduce it by two-thirds over a
brisk heat. Add the cream and continue the reduction, boiling fast until
the sauce thickens enough to coat the back of a spoon. Set it aside.

Put the meat back into the sauce for longh enough to reheat it, but do not
let it cook any more. Taste for seasoning, add a dash of lemon juice and
serve immediately.

Serving: garnish the veal with roasted almonds and fried onion rings.

Accompany this curry with a rice pilaff, embellished with little dice of
raw sweet pepper, soaked raisins and cooked peas.

Fredy Girardet, Cuisine spontanee, Papermac, 1986, ISBN 0-333-40957-4

Recipe By : Fredy Girardet, Cuisine spontanee, Papermac, 1986

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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