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Veal California


30 Veal cutlets, breaded, 2 oz.
5 oz. Butter

Sauce:
3 o. Butter
1/4 tablespoon Garlic, minced
3 oz. Flour
1 pt. Chicken stock
1/2 cup White wine, dry
1 tablespoon Lemon juice
1 pt. Whipping cream
1 Tbps. Tarragon, fresh, chopped
2 Avocados, cubed

To make sauce:
Heat butter in sauce pan. Add garlic and sauté for 2 seconds. Add flour and make blond roux. Add chicken stock, wine, lemon juice and whipping cream. Simmer for 25 minutes. Strain. Add tarragon and season to taste.

To order/portion:
Pour butter substitute on flat griddle. Sauté 3 veal cutlets for 2 minutes/side. Ladle 2 oz. sauce on plate. Shingle veal on sauce and garnish with avocado.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.