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Escalope With Cream and Asparagus ©

November 8, 2012

 

 

 

 

 

Once upon a time there was the most wonderful restaurant in Athens, in a beautiful Neo Classic building called Balthazar!

Under the trees in their beautifully cool garden, one savoured a unique Cuisine……..There were many places like this, once upon a time, but this was different, because it was based on French Cuisine, incorporating a life time of recipes from travels all over the world.

The restaurant’s name is now the title of a cookery book. I came across it long after it was published, exhibited in my butcher’s shop and the name caught my eye……What joy, surely this could not be a cookery book with all the recipes from that wonderful restaurant long ago……..

We loved the food at Balthazar so much, that  when one day it was no more, I tried to recreate the recipes and now I am even more thrilled, because I have the original recipes all in this amazing book, beautifully illustrated with all the memorabilia of the Chef’s travels around the world, post cards, travel tickets,restaurant receipts, a pandoras box of a whole life time…..

To the good old days !……..

 

Medium to Easy

 

 

6 persons

 

 

Ingredients

12 Veal Escalope cut from the fillet

4 tbs seasoned flour for dusting escalopes

2 tsp powdered Tarragon

4 tbs butter

250 ml white wine

1 tbs brandy

250 ml cream

salt white pepper

16 white asparagus, fresh or from a jar

Fresh tarragon for decorating

Serve with “Potatoes Noisette.” Potatoes cut into balls, with a ball cutter and deep fried in corn oil.

 

Method

This recipe should be made and eaten straight away.

1. Get your butcher to cut the escalopes as instructed and then using a piece of cling film, pat lightly with a rolling pin to spread thin, unless your butcher has already done this. It is very important that you buy the best and most tender cut and that the escalope are very thin. A good butcher will know!

If your asparagus are fresh, boil in salted water, lid off and drain. If fresh ones are not available buy them in a jar, pour off the preserving liquid and soak for half an hour in fresh water. During this time change the water twice and I make a few incisions into the stalks, so that there is no taste of the preserving liquid.

2. Sieve your flour onto a baking tray, add salt, white pepper and powdered tarragon. Place escalopes in the seasoned flour one by one and turn over and do the same on the other side, so that the escalope is thoroughly coated in seasoned flour. Place on a large plate ready for frying.

3.  Melt butter in non-stick frying pan and fry escalopes, three pieces at a time, until they are golden on both sides.  3 minutes on each side. Remove and reserve on a warm dish.

4.  Add the wine and brandy to the frying pan and cook stirring for three minutes. Then add the cream and reduce for another two minutes. You want the sauce to thicken so it coats the back of a spoon. Mix the sauce carefully, using a wooden spoon and add the escalopes followed by the white asparagus.

5. Heat through until asparagus are warmed through. If the sauce is not plentiful add a little more cream. Taste! Adjust seasoning.

6. Serve in warm serving dish and decorate with fresh or dried tarragon.

7. Serve together with “Potatoes Noisette.” (Potato balls, cut with special ball cutter and deep fried in oil .)

N.B. In order to really enjoy this recipe you need to follow it accurately, there is no swapping of ingredients here and the final result is exquisite! On a different occasion you can use  sliced mushrooms instead of asparagus or steamed celery root, but the original asparagus recipe is the best!

Order your meat from the butcher ahead of time, so that he can give you the best, his most tender cut.

 

 

The book filled with a life times collection of recipes.

There were three favourite recipes from this restaurant, Orange Soup, Escalope Alla Cream and the all famous “Jamaica Tart,” which the Chef kept such a secret, even his nearest and dearest were not let in on the secret.

After all these years I can now compare my own version to the original  having found the cook book! And I guessed it almost completely!

The  other recipes you will find in my blog!……Once tried , never forgotten.

 

Escalope Alla Creme

This is what you are aiming for.

Escalope prepared by butcher.

Place dried tarragon in mortar and grind into a powder.

This fine powder you add to the seasoned flour.

Lay each side of your escalope into the seasoned flour.

If  fresh white asparagus are not readily available this version in a jar, makes a very good alternative.

Soak asparagus in water for half an hour. Change water twice during this time to get rid of the preserving liquid.

Melt butter in non-stick frying pan.

Fry three escalope, having dipped them in seasoned flour to which you have added seasoned Tarragon, until golden, 3 minutes each side, don’t over cook, they will cook more in the cream sauce.

Add cream and then asparagus and heat gently through.

Soak fresh tarragon for garnishing in salted cold water. The salt releases any bugs!

Arrange in pre-heated serving dish and decorate with fresh tarragon, or if not available sprinkle with dried tarragon or parsley.

Final result…..Heaven…….The escalope melt in the mouth and sauce is delicious!

 

 

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2 Comments leave one →
  1. November 13, 2012 1:24 am

    🙂 xx

    Like

  2. March 1, 2018 5:51 pm

    Reblogged this on What's Cooking In Jane's Kitchen.

    Like

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