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VEAL MEDALLIONS IN CIDER SAUCE

Ask your butcher to cut 6 medallions (about 6 oz each) from a veal round or rump. Season the medallions with salt and pepper on both sides. Set aside. Chop the onions, brown them in 1 tablespoon of butter. When coloring, add the bouquet garni and the cider. Cook for 25 to 30 minutes. Strain then reduce down to 1 cup of liquid. Place the baby onions in a saucepan, with half of the remaining butter, 1 pinch of salt and some pepper. Add some water, barely covering the onions, cook on a high heat, without covering. When the water has evaporated, cover and reduce the heat. Brown the veal medallions in the remaining butter and add the Calvados (optional), cover and leave to infuse for 5 minutes. Add the hot reduced cider and half the cream, cook for 10 to 12 minutes on each side. Place the medallions on a hot serving dish and add the cooked baby onions. Dissolve the potato starch in the remaining cream, add to the sauce, boil and check the seasoning. When about to serve, blend 1 or 2 egg yolks (depending on their size) with a few spoonfuls of sauce. Pour into the pan, warm up if need be, but do not boil. Coat the medallions  with the sauce. Serve with apples fried in butter or any other vegetable, or even with rice.
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2 1/4 to 2 3/4 lbs veal medallions
3 1/2 oz butter
3 medium onions
12 baby onions
1 cup cider
1 small bouquet garni
3/4 cup cr¸me fra”che
2 tsp potato starch
2 egg yolks
salt, pepper
2 tbsp Calvados (optional
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20
mn
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50
mn
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We recommend drinking an extra dry cider with these medallions.
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Normandy
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Meat
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