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Print this Recipe    Veal Scallops

Zueri-Gschnaetzlets (Scalloped veal with roesti) ZURICH
Servings: 4

600 g potatoes (21 1/2 oz)
50 g leek (1 3/4 oz)
50 g diced bacon (1. /4 oz)
20 g butter (3/4 oz)
salt
freshly ground pepper

400 g tender veal sliced into fine strips (14 1/4 oz)
150 g veal kidney, trimmed (5 1/2 oz)
20 g butter (3/4 oz)
salt
freshly ground pepper

1 shallot
150 g fresh mushrooms (5 1/2 oz)
20 g butter (3/4 oz)

1 dl dry white wine (1/2 cup)
1 dl whipping cream
1 dl veal stock

1 tb parsley
3 tb whipped cream

Boil the potatoes at least 1-2 days in advance.

Peel potatoes and grate. Season with salt and pepper. Slice leek
finely. Heat butter in a skillet. Combine potatoes, bacon and
leeks in the pan. Mix well, form a cake, saute' until there is a
golden brown crust. Turn and saute' other side until golden brown.

Heat butter in a skillet, sear meat well on all sides. Remove from
pan and kepp warm.

Slice kidney, season with salt and pepper, sear briefly on both
sides. Keep warm.

Chop shallot finely. Clean, trim and slice mushrooms. Heat butter,
saute' shallots, add mushrooms and saute' briefly. Moisten with
wine and let liquid evaporate. Cover with cream and veal stock.
Cook sauce until it reaches a creamy consistency.

Chop parsley finely. Place meat in sauce. Reheat carefully. Correct
seasoning. Stir in parsley. Fold in whipped cream.

Arrange potatoes and meat on plates. Place the kidney in the sauce
and serve.

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