30 December 2012,07:34 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
40 minutes

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.


  • 250 ml double cream
  • 2½ tablespoon butter
  • 4 veal escalopes
  • 6 tarragon sprigs, roughly chopped
  • Juice of ½ small lemon
  • Salt and pepper, to taste
  • New potatoes or rice, to serve

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