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Paillards of Veal
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| 1 1/2 lb | boneless veal loin, (12 pieces cut) |
| 1/8 tsp | fennel seeds |
| 2 tsp | parsley |
| 1/2 c | butter |
| 1/2 tsp | shallots |
| basil | |
| 1/8 tsp | garlic |
| tarragon | |
| oregano | |
| thyme | |
| 2 T | brandy |
| Tabasco | |
| Oil |
Flatten veal to 1/8" thick.
Melt 1 T butter. Cook fennel, parsley, shallot, garlic, basil, oregano, thyme and tarragon 1 min.
Add brandy.
Ignite, swirl.
Cook moderate heat until liquid is almost evaporated.
Cool.
In bowl, combine remaining 7 T butter, herbs, Tabasco and salt.
Brush paillards with oil. Grill 2 mins per side.
Spoon herbs on top.
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