Today I made only 1 recipe, though it was a good one. It was an Escalope de Veau à l’estragon. In english that means a veal scallop with a tarragon sauce. To do this, first I fried some veal scallops in some butter and oil for 1 minute a side ( it’s crazy; I used the same sort of sized scallops and she fries it for FIVE minutes, and me 1 and they were still over-done, shocked…). Then boil some shallots for one minute in the juices, then add some vermouth. Boil down, and add some stock and some cornflour mixed with some water. Reduce and put the veal back in the pan, cover and heat for 5 minutes. Remove veal and swirl in that butter.
It was banging. I don’t think you need the cornflour, you could just reduce it a bit more, however the sauce was goooood. The veal was really tasty too! A bit over, but tasty. I have to go now. All this demon summoning and whatnot has really taken it out of me. Good night!