Swiss Emince De Veau

The German name for this dish is Kalbfleisch geschnetzelt. Small strips of tender veal in a flavorful cream sauce are a Swiss creation that has also become an international favorite. In Zurich’s esteemed restaurant, Kronenhalle, which boasts a magnificent art collection as well as a fine menu, the veal is flamed with Cognac. Very often emince also includes mushrooms. It is served traditionally with Rosti.

INGREDIENTS

2-pound veal scallops or cutlets.

About 6 tablespoons butter.

2 tablespoons minced shallots or green onions.

1 cup dry white wine.

1, and one-quarter cups heavy cream.

Salt, and pepper to taste.

COOKING

Trim any fat from the escallops and discard it. Cut the veal into slivers about one-fourth inch wide and two and a half inches long. Heat 3 tablespoons of the butter in a skillet and when foaming add half the veal slivers.

Saute, mixing about with a fork, for about 2 minutes, or until tender. Remove to a plate and keep warm. Add 3 more tablespoons of butter to the skillet and heat. Add the remaining veal and cook in the same way.

Remove to a platter. Add the shallots to the drippings and include more butter, if necessary. Saute for 1 minute, or until tender. Pour in the wine and bring to a boil. Cook over high heat to reduce almost to half. Add the cream and turn down the heat, stirring slowly for 1 minute. Add the veal and any juices and leave on the stove long enough to heat through. Season with salt and pepper. Serves 4 to 6.