30 Veal cutlets, breaded, 2 oz.
5 ounce Butter
Sauce:
3 oz. Butter
1/4 tablespoon Garlic, minced
3 ounce Flour
1 pt. Chicken stock
1/2 cup White wine, dry
1 tablespoon Lemon juice
1 pt. Whipping cream
1 Tbps. Tarragon, fresh, chopped
2 Avocados, cubed
To make sauce:
Heat butter in sauce pan. Add garlic and saute for 2 seconds. Add flour and make blond roux. Add chicken stock, wine, lemon juice and whipping cream. Simmer for 25 minutes. Strain. Add tarragon and season to taste.
To order/portion:
Pour butter substitute on flat griddle. Saute 3 veal cutlets for 2 minutes/side. Ladle 2 ounce sauce on plate. Shingle veal on sauce and garnish with avocado.