Escalopes de veau à la soubise
This is a dish by Hugh Jans, a famous Dutch writer/culinary reviewer. A very tipical Bistro style french dish, one of my favorite recipies. It's a calf based dish, very subtle. The onion purée (soubise) is very delicate. I'll add pictures a.s.a.p.
Ingredients
For the onionsoubise
- 750 g shallots, finely chopped.
- 50 g butter
- Salt, pepper and sugar
- 1 1/2 eatingspoon white wine vinegar
- 1/2 dL cream at room temperature
Further
- Two pieces of calf (have to check the english translation)
- Salt and pepper
- 1/2 teaspoon chopped rosemary
- Flower
- 75 g butter
- 1/4 dL red Vermouth or Port
- 1/2 dL dry white wine
- 4 dL cream at room temperature
- 1 teaspoon sour cream at room temperature
- 6 black olives, chopped and stoned.
Preperation
Start by making the soubise by stewing the shallots almost done in a saucepan with the melted butter. Add salt and pepper and add a snuff of sugar. Be very careful you don't burn the sugar of the purée will tase awfully bitter. Add vinegar, stew a little and add the cream. Close the pan and stew until the onions are completely done. Strain the sauce (or use a barmixer) and keep warm.
In the meantime, rub the meat with salt, pepper and rosemary and put a fluffy coating of flower on them. Heat the butter in a fryingpan and fry the meat golden brown on both side. Turn the fire down and stew them for a while with the lid on the pan. Put them in a tray, cover with aluminum foil and keep them warm.
Loosen the fried bits and butter with the Vermouth and white wine and let it cook a little. Mix the cream with the sour cream and mix it with the contents of the frying pan. Cook until a ointy sauce, add the chopped olives and taste. Finalize the sauce with salt and peper.
Pour the sauce on the meat and serve the soubise on the side. Serve with boiled small potatoes or from the oven.
Suggested wine
A white Sancerre will loosen up the legs quite nicely.
