Valée D’Auge (Veal Cutlet with a demiglaze cream & mushroom sauce.) Wednesday, October 27, 2004
2 5 oz veal cutlets 4 oz all-purpose flour 4 pinches salt 1 pinch ground black pepper 2 oz. butter 4 oz. large button mushrooms 1 teaspoon cracked black pepper 2 oz. Calvados brandy -– for deglazing & caramelization 3 oz. veal demiglaze (concentrated veal sauce) 2 oz heavy whipping cream
Masticate the Veal Cutlets with a masticator “tenderizing hammer”.
Salt & pepper the veal cutlets.
Gently press the veal cutlets into the flour & dust off the excess.
Melt butter in a sauté’ pan until lightly brown, and then reduce fire to low.
Add cutlets to the butter & sear on each side, don’t overcook.
Remove the cutlets & plate up on a warm plate.
Add mushrooms and cracked black pepper, then deglaze the pan with the Calvados brandy.
Add the Veal demiglaze & stir, then add the heavy cream & stir until blended.
Serve on top or next to your veal cutlets with some attractive sides of your choice.
Regional note: The name (Valée D’ Auge) refers to a region of Normandy France where the local people use cream, butter & calvados brandy as often as we use crawfish & roux. These two additional dishes were featured on the noon news. Orange Crème Brulee & Tuscany Pie