Veal escalopes in Tarragon cream sauce
For 4 servings as main course
— Veal: 4 escalopes
— Shallots: 2
— Butter: 30 g
— Dry white wine: 10 cl
— Full crème fraiche: 20 cl (200 g)
— Fresh tarragon
Recipe
Peel and chop the shallots.
Rinse well, and chop the tarragon leaves.
In a frying pan, heat the butter and oil.
Cook the cutlets 3 to 4 min on each side.
Add salt and pepper.
Take them out of the pan and keep warm.
Add the shallots to th...
Tips, origin
Pierre Le Moullac
Fresh tarragon is better but you can use a dry one or frozen one.
In France, "escalopes" have to be made with veal. A beast of 8 months maximum.
Beware about quantities. Studies show that eating while watching a screen might increase consumption by 20%.
Side-dish, garnish
Rice or pasta (hollow for the sauce)
With the leftovers
Leftovers in plates 
Except in case of allergies.
Check with your vet.
First remove any bones...
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