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Pound escalopes carefully. Peel shallots, chop them and
sauté in butter. Stir in paprika powder, fry briefly and add the wine.
Boil down to 1 / 3, add the soup and bring to the boil.
Place esclopes into the pan, and simmer about 1 1 / 2 hours.
In the meantime wash vegetables, peel and dice them. Boil vegetable in
salted water until al dente, strain, refresh with cold water and drain.
Remove escalopes. Mix well starch with 4 tablespoons water. Bring sauce
to the boil, stir in starch and simmer for 1 minute stirring constantly.
Add escalopes and simmer briefly.
Heat butter and sauté vegetable. Season to taste with salt and pepper.
Arrange escalopes with sauce and sprinkle with vegetable and chives. |
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