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Veal with TarragonHT MC 30mins Serves 4 Hot Veal Herbs Main Course Gluten Wheat Free EgglessIngredients 6 Sprigs Tarragon 300ml/10fl.oz. Double Cream 50g/2oz Butter 4 Veal Escallops 1 tbsp Lemon Juice Salt and Black Pepper Instructions 1. Reserve 12 large leaves from the sprigs of tarragon, add the remaining sprigs to the cream in a small pan and bring slowly to boiling point. Remove from the heat, cover and leave for 20 minutes to infuse, stirring occasionally.
2. Melt the butter in a large frying pan. When it is very hot, fry the escallops quickly; 2 minutes on each side should be enough. Remove them to a serving platter and keep hot.
3. Pour the cream through a sieve into the frying pan and stir well to mix with the juices. Add 1 tablespoon lemon juice and plenty of salt and black pepper. Pour over the veal and scatter with the reserved tarragon leaves.
Serving suggestions: Accompaniments: Steamed Greens, Stump Dessert: Apple Fritters
More Veal Recipes | Beef Cuts | General Beef/Veal Preparations
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