Recipe - Emince De Veau Au Curry Girardet

1 1/8 pound Veal rump or filet
1 1/3 tablespoon Curry powder
Oil
1 1/8 ounce Butter unsalted
5/8 cup Dry white wine
1 One fourth cup Heavy cream
Lemon juice
Salt
Pepper
TO GARNISH THE VEAL
OPTIONAL
Roasted almonds
Fried onion rings

Cut the veal into slices about 5 mm (One fourth in) thick, then cut it into pieces
measuring 1 x 2 cm (3/8 x Three fourths 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 nonstick 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 twothirds 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 0333409574

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