For 6 to 8 persons. Carrots or mushrooms are good complement to this dish.
If you buy a 1/2 loin of veal and learn to trim it yourself, you will get the best “escalopes” with no muscle separation and all about the same size. They will also cook without curling. Furthermore, the small filet and trimming can be used for a blanquette of veal or a stew while the bones may be saved for veal stock.
12 or more veal scallops
4 Tbsp of butter and 2 Tbsp of oil as needed (plus 2 Tbsp at the end)
3 Tbsp of minced shallots
1/2 cup of dry white wine or vermouth
1 Tbsp of dried tarragon & 1 Tbsp of fresh tarragon or parsley
1 cup of stock
- Dry the scallops thoroughly.
- In a skillet saute the scallops without crowding them in very hot, but not burning, butter and oil.
- Reserve them in a warm plate or oven.
- Pour all but 2 Tbsp of fat out of the skillet.
- Discard it if it is burned and add 2 new Tbsp of butter.
- Stir in the shallots and saute for a minute.
- Deglaze the skillet with the wine and add the tarragon, reducing the liquid to 2 Tbsp.
- Add the brown stock and boil until it has reduced and thickened slightly.
- Off heat, swirl 2 or 3 Tbsp of butter into the sauce.
- Add the herbs.
- Arrange the meat on a hot platter, spoon the sauce over the veal and serve.