Serves 8
8 Veal Escalopes
2 x 400g or 14 oz tins of asparagus
50g or 2 oz of butter
50g or 2 oz of flour
450 ml or ¾ pint of chicken stock
150 ml or ¼ pint of dry white wine
Juice of ½ a lemon
Tarragon
Salt and pepper
Oil.
Melt down the butter
and add the flour. Cook for 3 minutes. Slowly stir
in the wine with the stock and cook for 10 mins. Then
add the lemon juice and tarragon and season to taste.
Drain off the asparagus making sure 4 spears are reserved,
puree the rest. Add the puree to the sauce. Fry the
veal using the oil, until cooked. Arrange on a serving
dish and pour sauce over. Fry the remaining asparagus
tips and garnish dish.
This
is just one of the many recipes that chalet staff
use throughout the winter. For
more great recipes click here.
