Directions Edit

  1. Put trimmings into baking tray.
  2. Brown in a hot oven.
  3. Deglaze with veal stock, and cook for approximately 1 hour.
  4. Strain and simmer.
  5. Heat half the demi glace, puree the apricots and combine.
  6. Adjust the consistency and seasoning and put into bain Marie.
  7. Heat the remaining demi glace, fold in the pate , adjust the consistency and seasoning, keep warm in bain marie.
  8. Top both sauces with knobs of butter.
  9. Sprinkle the cutlets lightly with chopped tarragon.
  10. Grill , or pan fry with butter, on both sides.
  11. Coat plates with sauces in desired pattern and lay cutlets on top.
  12. Garnish with snowpeas and carrots (served on an apricot sauce and paté sauce).

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