Embassy Veal Glace Shopping List:
1 ½ teaspoons dry tarragon leaves
1 cup dry white wine
1 ½ pounds veal round steak (about ¼ inch thick)
3 tablespoons butter or margarine
½ teaspoon salt
¼ teaspoon pepper
½ cup condensed beef consomme
½ cup dry vermouth
Embassy Veal Glace Preparation Instructions:
1. Stir tarragon into white wine; cover and set aside several hours, stirring occasionally.
2. Cut meat into pieces about 3×2 inches. Heat butter in cooking pan of chafing dish until lightly browned. Add meat and lightly brown on both sides; season with salt and pepper.
3. Reduce heat and pour in tarragon-wine mixture with the consomme and vermouth. Simmer, uncovered, about 10 minutes, or until veal is tender.
4. Remove veal to a platter and cover.
5. Increase heat under pan and cook sauce until it is reduced to a thin glaze, stirring occasionally. Return veal to pan and spoon sauce over meat, turning meat once.
6. Cover and place over direct heat of chafing dish until warm.
Embassy Veal Glace Recipe: ABOUT 6 SERVINGS
Embassy Veal Glace