Emince a la Zurichoise
Ingredients
1 1/2 lb veal cutlet, thinly sliced
1/2 cup mushrooms, thinly sliced
salt and pepper
2 tbsp clarified butter
2 tbsp flour
1 onion, finely minced
½ tsp paprika
½ tsp chervil
½ tsp white pepper
2 cups white wine
1 cup heavy cream
1 tbsp minced parsley
Directions
1. Salt and pepper the meat. Dredge the cutlets very lightly in flour, thoroughly shaking off the excess.
2. Saute veal in the clarified butter on medium high heat until browned. Remove from pan and set aside.
3. Saute onion and mushrooms in the pan until slightly softened, Add the wine, paprika and chervil to the pan. Cook, stirring until liquid is almost completely reduced. Then add the cream.
4. Cook about 5 minutes, stirring over high heat. Then add the veal back to the pan.
5. Combine and cook quickly until piping hot. Check seasoning and add salt and pepper as desired. Serve over egg noodles.
