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Veal Framboise for Two

8 ounces of Veal Medallions (flatten with Mallet)
1 ½ ounces of butter
½ cup of flour
1 Tbsp of finely chopped shallots
4-6 ounces of Tomasello Red Raspberry Wine
4-6 ounces of Tomasello Chardonnay
4-6 ounces of Heavy Cream

In a sauté pan, melt one ounce of butter (clarified is preferable).  Flour the veal medallions and sauté on both sides until brown.  Set aside in a covered dish. Deglaze the pan by adding equal portion (4-6 ounces each) of Red Raspberry Wine and Chardonnay wine and the chopped shallots.  Reduce to 1/3 of the original volume.  Add the cream and again reduce to 1/3 over low flame.  Salt and pepper to taste.  Finish with ½ ounce of butter and return veal to pan.  Serve with fresh raspberry garnish.


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