Escalope De Veau Calvados |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines), the intro for this recipe described it as An exceptional French recipe combining veal, apples & mushrooms w/a brandy cream sauce & I certainly concur. This is a quick & easy-fix for such a stellar outcome. *Enjoy* ! (Times were estimated & 10 min allowed for ingredient prep) Ingredients:
1 tablespoon butter |
2 cups apples (cored & sliced) |
1 cup mushroom (med-size, quartered) |
1/4 cup calvados or 1/4 cup apple brandy |
1 cup demi-glace (see kitchen dictionary) |
1/2 cup whipping cream |
1/4 cup all-purpose flour |
30 ounces veal escalopes (6 5-oz servings) |
2 tablespoons vegetable oil |
Directions:
1. For Brandy Cream Sauce:.
2. In a lrg frying pan, heat butter over high-heat. Stir in apples + mushrooms & cook till apples & mushrooms are tender.
3. Meanwhile, in a med saucepan, heat the brandy. When hot, carefully ignite. Stir in bemi-glace + cream & bring to a slightly rolling boil.
4. Remove from heat, stir in apple mixture & set aside, but keep warm.
5. For Escalopes:.
6. Place flour in a shallow dish, season w/salt + pepper & coat veal w/flour mixture.
7. In a lrg frying pan, heat oil over med-high heat till hot. Add veal & cook 3-4 min for medium, turning once. Serve immediately w/brandy cream sauce.
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