Embassy Veal Glace Recipe
Ingredients
| Tarragon leaves | 1 1/2 Teaspoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| 1 1/2 lbs. veal round steak, about 1/4 in. thick | ||
| Butter/Margarine | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 cup condensed consomme | ||
| Dry vermouth | 1/2 Cup (16 tbs) | |
Directions
Stir tarragon into white wine; cover and set aside several hours, stirring occasionally.
Cut meat into pieces about 3x2 inches.
Heat butter in skillet until lightly browned.
Add meat and lightly brown on both sides; season with salt and pepper.
Reduce heat and pour in tarragon-wine mixture with the consomme and vermouth.
Simmer, uncovered, about 10 minutes, or until veal is tender.
Remove veal to a heated chafing dish and cover.
Increase heat under skillet and cook sauce until it is reduced to a thin glaze, stirring occasionally.
Pour over meat, turning meat once.
Cut meat into pieces about 3x2 inches.
Heat butter in skillet until lightly browned.
Add meat and lightly brown on both sides; season with salt and pepper.
Reduce heat and pour in tarragon-wine mixture with the consomme and vermouth.
Simmer, uncovered, about 10 minutes, or until veal is tender.
Remove veal to a heated chafing dish and cover.
Increase heat under skillet and cook sauce until it is reduced to a thin glaze, stirring occasionally.
Pour over meat, turning meat once.
Chef
