| Cuisine: French | Type: Main Course | Serves: 6 |
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Source:
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Le Cordon Bleu |
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Attributes:
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Comments:
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The orange sauce also goes well with duck, quail, or game hens. See the recipe for Canette a l'Orange Amere. |
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Serving Suggestions:
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Ingredients:
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6 veal medallions * flour for dredging oil for frying salt & pepper 4 cups water 1-1/2 cups sugar 20 (or so) kumquats 1/4 cup sugar 3 tbs. good red wine vinegar 1/2 cup orange juice 2 cups veal stock 2 orange peels julienned 1/2 cup Cointreau * From the tenderloin, about 6 oz each. |
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Instructions:
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1. In a large saute pan, add the destemmed kumquats to 4 cups of water and 1-1/2 cups sugar. Bring to a boil and cook until tender and the sauce is thickening and shiny. Remove from heat. 2. Meantime, make a caramel with 1/4 cup sugar and a few tbs of water. Just as the caramel starts to color, deglaze with red wine vinegar. Add the orange juice. Reduce for a few minutes. Add the veal stock and a little salt and pepper. Cook at a slow boil for 30 to 45 minutes. 3. Blanch the orange zest by putting it in cold water, then bringing to a full boil. Cook a couple of minutes to tenderize. 4. When the sauce is ready, salt and pepper the veal medallions and dredge lightly in the flour. Cook in hot oil in a frying pan about 4-5 minutes per side. 5. Meantime, thicken the sauce if necessary with beurre manier (equal parts of butter and flour well combined). Add the orange zest and drained kumquats. Taste for seasoning. At the very last minute, add the Cointreau. 6. Serve meat topped with sauce with fried potatoes. (Also, boiled turnips). Garnish with chervil. Note: To make the potatoes, cut them into "stones", blanch in boiling water. Then fry in very hot oil until tender. Add a little butter at the end of the cooking. |
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Related recipes:
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None |
2001-03-10