I got a notification this week congratulating me on my 200th post. I was a bit shocked. I have posted so many? I started this blog 7 months ago and I have been having so much fun making them and blogging them that I did not realice just how many I posted. An interesting thing about blogging recipes is the memories behind the photos. It is like a scrapbook. I was looking at my first recipe that I posted and I remembered how fun it was to make! It was Julia Child´s Coquilles St Jacques a la Provençale and, as to be expected, they were divine.
And this week, I made Julia Child´s veal scallops with tarragon sauce which was incredible! So, in celebration of 200 posts, I am writing this post just as I started this blog; sharing a glorious Julia récipe! I adapted it only slightly and I will put my adaptations in parentheses
escalopes de veau sautees a l’estragon
- 4 or more veal scallops
- 1 ½ tablespoons butter
- ½ tablespoon olive oil
Sauce and Serving:
- 1 tablespoon minced shallots (I used onion)
- ¼ cup dry vermouth
- 1 tablespoon fresh tarragon leaves, minced (I used dry tarragon leaves)
- 1 cup brown stock or 1/4 cup canned beef bouillon and 1 cup heavy cream (I used the stock. Personally, I don´t think this needs cream but you decide what you want to do!)
- (optional) 1 cup sliced mushrooms previously sauteed in butter (I did not have any mushrooms)
- ½ tablespoon cornstarch mixed with 1 tablespoon water
- kosher salt and coarse ground pepper
- 1 tablespoon soft butter
- parsley sprigs
- Dry the scallops/scallopine well on paper towels. (This is important because it prevents ¨sparks¨of oil from fyling when you put them in th hot oil!) Season with salt and pepper. Heat butter and oil in a nonstick skillet over high heat. When butter foam has almost subsided but is not browning, add veal. How long you fry them depends upon their thickness. Mine were small and not so thick so I fried them for about 4 minutes on each side.Remove from the pan and set aside.
- Pour off all but a tablespoon of fat in your pan. Add the onions or shallots and stir over moderate heat for about 30 seconds. Add the vermouth, tarragon, and bouillon, and scrape up the browned bits. Boil rapidly and reduce liquid to 2/3 cup. Remove from the heat, add the cornstarch mixture and the mushrooms if you are using them.. Simmer while stirring for two minutes. Add the veal scallops/scallopine back to the pan and baste with the sauce and add salt and pepper to taste.
- Place scallops/scallopine on a serving plate and to the pan add a tablespoon of butter and whisk to combine. Pour the sauce over the veal scallops/scallopine and serve, garnished with parsley sprigs.
Enjoy! xxxx Ntascha