LE SAINT TROPEZ
Newport Beach, California

In the ‘80s, Le Saint Tropez was known for its intimate atmosphere. The traditional French dinners, complete wine list and service made it a popular restaurant for all. Enjoy a touch of France with the following recipe.

MEDALLION OF VEAL NORMANDE

Four slices of veal loin, 5 oz. each, pounded.

Sauce

2 lbs. white mushrooms, sliced

3 cups whipping cream

2 cups dry white wine

1 cup Calvados

6 ounces butter

1 lemon

1 teaspoon chopped parsley

Salt and pepper

Heat 6 oz. butter in pan until liquefied but not brown.

Salt and pepper veal and put in the pan with butter and cook, turning to keep from browning. When cooked through, put veal in another pan or glass dish. Cover and keep warm.

Sauce

Put mushrooms in pan you cooked the veal in and stir with a wooden spoon to coat with the butter and meat juices. Salt and pepper lightly. Next, add the wine and Calvados and Flambe’ until the sauce is reduced by 1/3. Add the 3 cups of whipping cream, stir while sauce boils lightly. When sauce becomes glossy, remove from heat. Add 1 tsp butter and stir until melted. Taste and season, if necessary.

Pour sauce over warm veal, squeeze lemon over all and garnish with chopped parsley.

Serves four people.

LE SAINT TROPEZ Newport Beach, California

MEDALLION OF VEAL NORMANDE

LE SAINT TROPEZ
Newport Beach, California