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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy 10- to 12- inch skillet, melt 2 Tblsp. butter with the oil over high heat. When the foam subsides, drop in half the veal and, tossing the strips about constantly with a fork, fry for about 2 minutes. | 2. When the veal is delicately colored, transfer it to a large sieve set over a bowl. Melt 2 more Tblsp. butter in the pan, then drop in remaining veal and cook as before. Add the veal and its juices to the veal in the sieve. | 3. Add the remaining butter to the pan and melt it over moderate heat. Then stir in the shallots and cook for about 2 minutes before pouring in the wine. | 4. Raise the heat to high and stir until the liquid comes to a boil. Immediately add the cream and all the drained veal juices. | 5. Stirring constantly, boil briskly for 8 to 10 minutes, or until the sauce has reduced to about half its original volume and thickened lightly. Taste for seasoning. | 6. Return the veal to the skillet and turn it about until it is thoroughly coated with the sauce. Simmer over low heat for 2 or 3 minutes until the veal is heated through. Serve at once, accompanied, if you like, by Rosti. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
veal scallop wide	1 1/2	lb	sliced cut	605.2014	0.0	134.6403	3.4
shallot	1	tablespoon	chopped	7.2	1.68	0.25	0.01
white wine	1/3	cup		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
white pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.