Posts Tagged ‘au jus’
Veal Emince
The traditional veal emince “Zurich style” in creamy mushroom sauce is one of the most famous dishes in Swiss cuisine along with Fondue and Raclette.
Ingredients
9 oz veal scallopini very thinly sliced 255g
salt and white pepper
1 tablespoon flour
2 tablespoons butter
1 1/2 tablespoons finely chopped onion
2 oz fresh mushrooms, sliced 60g
1/4 cup white wine
1/2 cup heavy cream
1/4 cup brown sauce or au jus
1 teaspoon chopped parsley
Directions
Season veal with salt and pepper; sprinkle with flour.
Heat butter in skillet until very hot.
Add veal and saute very fast until slightly browned on all sides.
Remove veal.
Add onion, then mushrooms.
Saute 1 minute.
Add white wine, cream and brown sauce; simmer for a minute more.
Add veal to sauce.
Mix well, but do not boil.
Sprinkle with chopped parsley.
Serve with Roesti Potatoes.
Posted in scallopini | 
Tags: 1 teaspoon, au jus, chopped parsley, chopped veal, creamy mushroom sauce, emince, emince of veal, emince recipe, heat butter, hubert, marsala, mushrooms, pepper, picatta, raclette, recipe for veal mince, Roesti, roesti potato, roesti potatoes, salt and pepper, saltimboca, sauce, scallopini, swiss cuisine, swiss potatoe, tablespoon flour, veal, veal chop, veal emince, veal emince zurich style, veal marsala, veal marsela, veal mince, veal mushrooms, veal scallop, veal scallopini, white pepper, white wine | 
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