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Emince Zurichoise

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Emince Zurichoise

In Switzerland this dish is traditionally done with veal. We have chosen to do it with pork because of the difficulty of finding humanely raised veal. For the demi-glace brown sauce, we use the Swiss brand, Haco, which can be difficult to find. An alternative is Knorr demi-glace, which can be found at most supermarkets.

Ingredients

7oogr veal
100gr mushrooms
1 tbsp oil
2 tbsp flour
1 finely minced onion
salt
paprika
chervil & pepper 1/2 tsp each
2 cups white wine
1 cup cream
1 tbsp minced parsley.

Instructions

Procedures: Flour meat, saute in oil & flavor. Add wine to meat and let simmer on low heat. Separately saute onions and sliced mushrooms then add to meat and mix. Add cream and heat up, add parsley last and serv

Keywords: Emince Zurichoise

Written by Melissa Owens

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Chow Min

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