Veal Tournedos and Sweetbreads in Armagnac Sauce

Ingredients

• 0.5 cup butter
• 6 (4-ounce) medallions of veal
• 1 pound veal sweetbreads
• 0.5 cup flour
• 1 egg, beaten
• 2 tablespoons chopped shallots
• 2 tablespoons white wine
• 1.5 cups whipping cream
• 1 tablespoon Armagnac
• 2 tablespoons Pommery mustard
• 2 tablespoons glace de viande
• Salt and pepper to taste
• 6 (1-inch) slices whole wheat bread

Method

1. 1

   In a skillet, heat 0.5 cup butter and sauté veal medallions until medium rare, about 3 minutes per side.

2. 2

   Remove and keep warm.

3. 3

   Boil sweetbreads in water for 15-20 minutes, then clean and dust with flour, dip in egg.

4. 4

   Sauté sweetbreads in remaining butter until golden.

5. 5

   In the veal pan, sauté shallots, add wine, then cream and chives, reducing by half.

6. 6

   Add Armagnac, season.

7. 7

   Sauté bread for croutons.

8. 8

   Serve with mustard, veal, sweetbreads, and sauce.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 63. The excerpt below is the record exactly as published.

1 tablespoon chopped shallots Salt and pepper 1 bay leaf — . In a saucepan, combine the vinegar, wine, shallots, and bay leaf. Cook over medium heat until the liquid is almost evaporated, ap- proximately 3 minutes. Add the cream and continue to cook until the cream is reduced to a little over half, approximately 2 minutes. Remove from heat. 2. Slowly blend in the butter, adding small pieces one at a time. Strain the sauce through a sieve lined with dampened cheesecloth; add salt and pepper to taste. With freshness we make no compromise. Our purveyors are very aware of it. 189 WILLOWS VEAL TOURNEDOS AND SWEETBREADS IN ARMAGNAC SAUCE 34 cup butter 1 tablespoon freshly 6 (4-ounce) medallions of veal chopped chives cut from loin or rack 1 tablespoon Armagnac 1 pound veal sweetbreads Salt and pepper (approximately) 6 (1-inch) slices whole wheat Y2 cup flour bread 1 egg, beaten 2 tablespoons Pommery 2 tablespoons chopped mustard shallots 2 tablespoons glace 2 tablespoons white wine de viande 1% cups whipping cream . Ina large skillet, heat % cup of the butter. Sauté the veal medallions over medium heat until medium rare, approximately 3 minutes on each side, turning once. Remove from the pan and keep warm; re- serve the pan to make the Armagnac sauce. . Meanwhile, place the sweetbreads in a stockpot and add water to cover. Boil over medium heat 15 to 20 minutes, or until they turn white. Drain; clean out veins and membranes and discard. Dust sweetbreads in the flour, then dip in the beaten egg. . Heat % cup of the butter in a sauté pan and sauté the sweetbreads over medium heat until they turn a golden brown, approximately 2 minutes on each side. . Inthe pan used to sauté the veal, place the shallots and sauté slightly over medium heat, approximately 1 minute. Add the wine and de- glaze for 1 minute. Add the cream and the chives and continue to cook until mixture is reduced by half, approximately 5 minutes. Sprinkle the Armagnac on the sauce and stir to mix. Season with salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.