| I think the dish you're referring to is called "emince de veau"
in French cookbooks. The sauce consists mostly of unsalted butter.
Here's a rough recipe:
1/3 pound veal scalloppine, cut into 1/2" x 2" strips
1 tablespoons minced shallots
6 tablespoons COLD sweet butter
2 tablespoons wine
salt, white or red pepper (not black), and lemon juice to taste
This quantity will serve ONE veal lover, or kill ONE heart patient.
Dredge the veal strips LIGHTLY in flour--shake off excess. Melt
2 tablespoons butter in a skillet over medium-high heat and add
the shallots. Sprinkle in the veal strips and cook lightly on both
sides. (The veal should have cost at least $8.00 a pound--any less,
and it will probably be tough. Buy the best you can find/afford.)
Remove the veal and keep it warm on a platter. Add the wine and
deglaze the pan. (Another tablespoon or so won't hurt.) You should
have about 1-2 tablespoons left in the pan. Now add the cold butter,
a tablespoon at a time, whisking constantly. You'll end up with
a soft, WARM (not hot) butter sauce, resembling hollandaise. Don't
overcook this, don't overheat it--just add another pat of butter
as soon as theprevious pat is almost melted. Stir in salt and pepper
to taste and a good squirt of lemon juice. Pour it over the veal.
Garnish any way you like. Adding some capers to the sauce is nice.
So is finely minced parsley (or any other herb you like). If your
meat isn't the best, a little pinch of sugar seems to help sometimes.
Have fun! And for a better version, look in a good French cookbook.
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