Veal with Andouille & Tarragon Cream Sauce


4 slices of veal leg (scaloppini)

Flour for dusting

2 oz. butter

½ Lb. Andouille cut in small cubes

½ Lb. small shrimp (optional)

1 tsp. cracked black pepper

1 shallot diced

2 tsp. tarragon

1 oz. demi glace

4 oz. white veal stock (or chicken)

4 oz. whipping cream.


In a sauté pan sauté dredged veal, until done & reserve.

In the same pan add cracked black pepper and shallots.

Add Andouille and shrimp, sauté under medium fire until done. Add tarragon and demi glace, and wet with stock.

Add whipping cream and simmer for 2 to 3 minutes.

Serve as a topping on the veal. Serve immediately, with vegetables and starch of your choice.