Veal Sauté Smitaine
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INGREDIENTS 4 (6-ounce) medallions of veal 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/3 to 1/2 cup clarified butter 1/4 cup scallions, thinly sliced 1/2 cup Smitaine Sauce 1 cup sour cream Place the veal on a secure work surface and lightly pound each medallion with a meat mallet to flatten and tenderize uniformly. Season the flour with salt and pepper and lightly dredge each piece of veal in the flour, shaking off any excess. Heat the clarified butter in a sauté pan and allow to become very hot. Sauté the veal in the hot clarified butter until golden brown on both sides, 5 to 7 minutes. Drain well and set aside, keeping the veal warm. Drain off excess fat from the pan and reheat. When hot, place scallions in skillet and sauté 30 seconds. Deglaze the pan by adding the Smitaine Sauce and stir in the sour cream. Bring the sauce to a boil, stirring to lift any drippings from the bottom of the pan. Place veal on warm serving plates and spoon sauce over. SMITAINE SAUCE 1-1/2 tablespoons butter 3 tablespoons flour 5 ounces chicken consomme Salt and pepper to taste 3 ounces heavy cream Heat butter in saucepan. Stir in flour and cook roux slowly for 3 minutes over medium heat. (Do not let brown.) Slowly whip in consommé. Stir until thickened and smooth and cook 5 minutes. Add salt and pepper to taste, then the heavy cream. Bring to a boil and remove from heat.