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A Weekday Menu Recipe


Veal with Tarragon     HT  MC  30mins

Serves 4       Hot    Veal     Herbs  Main Course   Gluten Wheat Free  Eggless   



6 Sprigs Tarragon

300ml/10fl.oz. Double Cream

50g/2oz Butter

4 Veal Escallops

1 tbsp Lemon Juice

Salt and Black Pepper




1. Reserve 12 large leaves from the sprigs of tarragon, add the remaining sprigs to the cream in a small pan and bring slowly to boiling point. Remove from the heat, cover and leave for 20 minutes to infuse, stirring occasionally.


2. Melt the butter in a large frying pan. When it is very hot, fry the escallops quickly; 2 minutes on each side should be enough. Remove them to a serving platter and keep hot.


3. Pour the cream through a sieve into the frying pan and stir well to mix with the juices. Add 1 tablespoon lemon juice and plenty of salt and black pepper. Pour over the veal and scatter with the reserved tarragon leaves.



Serving suggestions: 

Accompaniments:           Steamed Greens,   Stump

Dessert:                              Apple Fritters




More Veal  Recipes  |  Beef Cuts  |  General Beef/Veal Preparations 




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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