The idea is to cook meat, whatever it may be, in a frying pan. Once it’s done, we remove the meat (and cover it with aluminium foil so that it won’t cool down too much, or place in the oven at 60°C) and add cream (may it be light or heavy cream) in the frying pan. Then it’s necessary to combine so that the cream takes all the cooking juices in the frying pan. It’s called deglaze. The sauce will first become more liquid while heated, then thicker as moist goes away with the high temperature. In some recipes we add spices, stock, apple cider…
Here as we prepare a fresh herb sauce. Cream is first heated, chervil is infused then mixed befored poured in the saucepan as explained above.
You may choose to serve meat and sauce appart, dress in individual plates sauce on the meat, or in a dish with meat, sauce all over and the remaining sauce in a bowl.
Veal Scallops with Chervil Cream Sauce
Quick and easy, the French just love to serve flavored sauces with meat. Here a creamy chervil sauce with veal but it actually works well with poultry such as chicken. Heat cream, infuse chervil leaves and mix. Fry meat, reserve and deglaze the frying pan with the chervil cream.
Portions: 6 shares
Bon appétit !