VEAL WITH TARRAGON

Preparation Method :

• Strip about 10-12 leaves from the tarragon, chop them roughly and reserve.
• Put the cream into a small saucepan with the remaining tarragon. Boil slowly remove the pan from the heat.
• Cover and leave the pan for 20-22 minutes to infuse, stirring occasionally.
• Melt the butter in a frying pan. When it is very hot, add the escalopes and cook for about 2 minutes on each side. Transfer to a plate and keep warm.
• Pour the tarragon-flavoured cream through a sieve into the frying pan and stir well to mix with the pan juices.
• Add lemon juice, to taste and plenty of salt and pepper, mix well.
• Pour the sauce over the escalopes and sprinkle with the reserved tarragon leaves. Serve with new potatoes or rice.