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Veal Steak Saute Noodles Oysters Bercy

  • 6 veal steaks
  • Salt and pepper to taste
  • 1/2 cup flour
  • 1/4 pound butter
  • 2 shallots, chopped very fine
  • 1 1/2 cup chicken broth
  • 1/2 cup cream
  • 2 dozen raw oysters, blanched
  • 1/2 cup Sauterne wine
  • 1 teaspoon chopped chives
  • 1 tablespoon chopped parsley
  • Juice of 1/4 lemon
  • 3 tablespoons fine cracker crumbs
Season veal steaks with pepper and salt, roll in flour, then fry in butter until rich golden brown on both sides, and tender. Remove the steaks and add, in the same skillet, 2 tablespoons butter and the shallots and cook for a few minutes (be patient, you rascal). Add 2 tablespoons flour, chicken broth and cream and let come to a boil. Add blanched oysters and wine and cook about 10 minutes (be patient, you rascal). Add chives, parsley and lemon juice and remove from fire.
Put sauteed home-made noodles in a casserole large enough to serve 6 people. Place veal steaks on top of noodles, oyster sauce over the steaks, delicately sprinkle with some very fine cracker crumbs, dot with butter, cook in quick salamander until nicely browned and serve like a rascal with a smile on your face. Serves 6.

Home-Made Noodles:
Beat 2 large eggs slightly, add 1 1/2 cups of flour, and a pinch of salt, to make a very stiff dough. Knead, and divide the dough into two equal parts. Roll out each half on slightly flour-covered surface, cover with towel and set aside and take a deep breath for 20 minutes (be patient, you rascal). Roll up each sheet and slice then. Cook for about 10 minutes in boiling salted water. Drain saute in 2 tablespoons butter. Season with pepper and salt to taste.
Submitted by Cassyjean - Torrington, CT May 24, 2009
24 min 40 min 64 min
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