THE CALVADOS-LACQUER SLABS

(Our Play on Veal with Cream and Apple Brandy)

THE CALVADOS-LACQUER SLABS

Ingredients: 400g Veal escalopes (pounded thin), 2 Shallots (minced), 200g Mushrooms (sliced), 1 tsp White pepper, 1 tsp Dried Thyme, 100ml Double cream, 50ml Calvados or Brandy, 50g Butter...

Ingredients

  • 400g Veal escalopes (pounded thin)
  • 2 Shallots (minced)
  • 200g Mushrooms (sliced)
  • 1 tsp White pepper
  • 1 tsp Dried Thyme
  • 100ml Double cream
  • 50ml Calvados or Brandy
  • 50g Butter

Cooking Method

  1. The Scorch Dredge veal in flour; fry in butter on high heat until golden; remove.
  2. The Architect Fry mushrooms and shallots in the same pan until dark and sweet.
  3. The Bloom Add the spices and Calvados with a 20ml splash of stock; carefully ignite or boil for 1 minute to release the perfume.
  4. The Silk Merge Add remaining stock and cream; simmer until it reduces to a thick grey-brown silk.
  5. The Final Flourish Return the veal for 30 seconds; top with raw fresh chervil matchsticks.

Cuisine: French

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