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Kalvefilet med Sur Fløte

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TasunkaWitko View Drop Down
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    Posted: 20 February 2013 at 13:53
Kalvefilet med Sur Fløte
Sautéed Veal Scallops in Sour-Cream Sauce
From Time/Life's Foods of the World - The Cooking of Scandinavia, 1968:
To serve 2 to 4:
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1/4 cup finely-chopped onion
4 large veal scallops, sliced 3/8-inch thick and pounded to a thickness of 1/4 inch
Freshly ground black pepper
1 cup sour cream
1/2 cup shredded Gjetöst (Norwegian goat cheese)
Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy 10- to 12-inch skillet over moderate heat. When the foam subsides, add the onions and cook for 3 to 5 minutes, or until they are transparent. With a rubber spatula, scrape them out of the pan into a small bowl and set them aside. Add the remaining butter and oil to the skillet and when the foam subsides, add the veal scallops. Fry them over moderate heat until they are a light golden brown - 4 to 5 minutes on each side. Remove them to a heated platter and keep them warm in a 220-degree oven while you make the sauce.
Pour off all but a thin film of fat from the skillet and add the cooked onions to the pan. Cook over high heat, stirring constantly, for 2 to 5 minutes. Then lower the heat and stir in the sour cream and cheese a little at a time.  Continue stirring until the cheese has melted and the sauce is smooth; do not allow it to come to a boil. Taste for seasoning and return the veal to the skillet. Baste the meat with the sauce and let it simmer uncovered for 1 or 2 minutes. Serve immediately.
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