Veal Cutlets Guyenne

Course : French
Serves: 4
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2 pounds veal loin -- cut 4 equal slices
4 fillet anchovy filets
2 small gherkin pickles
4 slices bacon strips -- cut in two
1/3 cup dry white Bordeaux wine
1/3 cup consomme
2 tablespoons chopped parsley
1 tablespoon chopped scallion
1 tablespoon finely chopped onion
1 clove garlic clove -- crushed
1 dash pepper
2 large egg yolks
1 teaspoon salt -- to taste

Preparation / Directions:

With sharp knife, make small incisions in cutlets. Cut anchovy filets and gherkins into small pieces. Fill incisions in cutlets with pieces of anchovy and gherkin. Line bottom of heavy skillet with bacon strips. Arrange cutlets on top of bacon. Add wine, consommé, parsley, scallion, onion, garlic, and pepper. Bring to boil. Cover and cook over low flame for 1 1/2 hours, or until meat is very tender. Remove cutlets to heated serving dish and keep warm. Raise heat under skillet and continue cooking for 5 minutes more. Blend with egg yolks. Correct seasoning. Cook for a few seconds, until sauce thickens. Pour sauce over cutlets. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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