- Cooking at the table
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Free delivery from CHF 80.-
01. November 2012
Season veal steak with salt and freshly milled white pepper, and dust with plain white flour. Heat groundnut oil, carefully place veal steaks in it and fry golden-brown on both sides.
Then place splatter-guard on top, reduce heat and fry to the degree of doneness required (pink). Turn from time to time and baste with the oil. Shortly before the end of the cooking time, add the slices of apple and cook until al dente turning occasionally. Place the veal steaks in the pre-heated oven with the apple slices.
Dowse what is left in the pan from frying with white wine, bring to the boil, add shallots and reduce almost completely. Top up with gravy and cream, allow to simmer to the consistency desired and season to taste with salt and freshly milled pepper.
Shortly before serving add calvados to give aroma and finish off with whipping cream. Dress veal steak with slices of apple and pour the calvados sauce around it.
Serve with basil pasta and seasonal vegetables.