Poached veal oysters with cognac sauce

Name: poached veal oysters with cognac sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 125 ml fresh cream; 190 ml meat fond pot of 380 ml; 2 veal ester; 2 el cognac liquor

Poached veal oysters with a homemade cognac sauce

Ingredients

Kitchen Stuff

1 aluminium foil

Directions

Bring the cream and the fond to the boil in a pan. Season to taste with pepper and salt.
Put the fire very low (possibly pan on a flame distributor), so that the moisture remains just below the boiling point (= poaching).
Place the veal oysters in the pan (ensure that meat remains submerged) and simmer for 6-8 minutes. Turn halfway.
Remove the meat from the moisture, wrap it in aluminum foil and let it rest. Stir in the cognac through the poaching liquid. Cook the sauce over a high heat for 15 minutes.
Divide the sauce over hot plates. Cut the meat into slices with a sharp, smooth knife, place on the sauce and sprinkle with salt and pepper.