Colourful Veal With Demi Glace

A nice change from chicken or beef and is really ‘upscale’ fare.

You will need:

  • 1  1/2 lbs. Veal Scallopini, lightly pounded
  • 3-4 tbsp. flour
  • 1/3 cup butter
  • 1 minced garlic clove
  • 1 small red onion, chopped fine
  • 1 each of red and yellow peppers, seeded and chopped
  • 1/2 small green pepper, seeded and chopped
  • 1/2 cup dry Vermouth

Lightly dredge the veal in the flour, shaking off excess and brown in butter.  Add garlic, onion and peppers.  Add the Vermouth and cover, cooking on a low temperature for 20-25 minutes.

Demi Glace

  • 3 cups espagnole sauce
  • 1/4 cups brown beef stock
  • 1/4 cup Sherry

Combine the two sauces and simmer until reduced by 2/3’s.  Add Sherry and ladle about 2 tbsp. over the veal. Serve over white rice or wide, buttered noodles.

Serve with fresh homemade dinner rolls (for allowing guests to sop up the gravy). This is allowed at home, even with an elegant table.

Espagnole Sauce

  • 1 cup diced white onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 tbsp. clarified butter
  • 2 tbsp. flour
  • 6 cups brown beef broth
  • 1/4 cup tomato puree
  • Bouquet Garni (1 bay leaf, 3 marjoram sprigs, 1/2 tsp. dried thyme, 6-8 pink peppercorns)
  • tied in a cheesecloth packet.

In a heavy saucepan melt the butter over medium heat until it begins to foam. At this point add the onions, carrots and celery and saute for a few minutes until it starts to get brown. With a wooden spoon  stir the flour in the vegetables a little at a time, until it become thick and is fully mixed. Cook for about a minute to cook off the raw flour.

Use a whisk and add the stock and tomato making sure to remove all lumps. Bring to a boil then lower the heat to a simmer;  add the Bouqet Garni and cook for 45-50 minutes until it has reduced in volume by a third.

Remove from the heat, and take out the sachet. To use this sauce for serving purposes, be sure to strain it through a fine sieve.  Serve hot.


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