Veal with Red Peppercorn Sauce RecipeOrigin: America Period: Modern |
Ingredients
4 180g veal cutlets (or pork cutlets) 
Veal with Red Peppercorn Sauce Preparation:Method:Mix the oil, lemon juice, herbs, salt and paprika together in a bowl. Brush this over the veal cutlets and set aside. Heat the butter in a frying pan and sauté the onion until softened. Add the white wine and bay leaf and when the wine has almost evaporated add the beef stock and the cream. Reduce by a quarter and add the red peppercorns to the sauce just before it's done. Grill the veal cutlets and serve drizzled with the red peppercorn sauce. |
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Other recipes with veal and red peppercorns as primary ingredients: Stewed Veal Steaks Tartlettes/Tartletes Herb Pâté Fillet of Beef with Green and Red Peppercorn Sauce Veal Suprême Patychyk Veal in Lettuce Leaves Vitellina fricta Veal with Red Peppercorn Sauce Veal Meatballs in Tomato Sauce Noisettes de veau à l'Italienne In Vitulinam Elixam Scotch Collops Kalbfleisch Fricassee Veal-stuffed Parasol Mushrooms Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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