This recipe comes from one of the cooking books of LesTroisgros, “Les meilleures recettes familiales des Troisgros” Ed. Flamarion. “Les Troisgros” is a very famous and exclusive French family restaurant in Roxanne, near Lyon.

This recipe is easy and very tasty. I served it with a potato and onion gratin. It felt like a classic bistro meal.

For 4

Preparation : 20 minutes

Cooking : 7 minutes

Ingredients :

8 small veal scallops

100 gr butter or 6 tbsp of olive oil

16 fresh sage leaves

8 slices of raw ham

4 rosemary branches

4 tbsp of white wine

1 tbsp of worcestershire sauce

1 lemon

salt and white pepper

Melt down the butter in a pan until fizzy. Add the fresh sage leaves and the rosemary, fry for about 30 seconds. Remove them; keep warm the sage and throw the rosemary.

Fry the ham in the same perfumed butter for 2 minutes. Set the aside with the sage. Keep warm

In the same pan, fry the veal scallops a few minutes on each side. Lightly Salt and pepper.

Arrange the veal scallops on a serving dish, cover with the ham and the sage. Keep warm

Add the white wine in the pan, a spoon of water and the worcestershire sauce. Mix and reduce, add the lemon and spread the sauce on the veal scallops.

Bon Appetit

About the Author stephanie harari

יוצרת, חולמת, וחוקרת. משחקת עם חומרים וטכניקות, בעלת דמיון ללא גבול. מלמדת ומשתפת בכל גילוי יצירתי. ובעיקר - נהנית.

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