Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 18 minutes
Ingredients (serves 4):Method: Preheat the oven to 180°C.
In a small pan, use 20g of the butter to heat the onion but don’t cook it so that it changes colour. Add the white wine, stock, cream and 2 pinches of ground nutmeg.
Add pepper and leave to simmer for 2 minutes.
Season to taste and mix.
Cut the veal into thick slices.
Place on 4 big squares of foil, add the grapes and a dash of sauce to each one.
Fold the foil into papillotes, twist and knot the ends.
Cook in the oven for 15 minutes.
Meanwhile, rinse the courgettes and cut them into strips with a peeler.
Put them into a pan of boiling salted water for 2 minutes, remove the seedy insides and melt the remaining butter over them.
When you’re ready to serve up, simply place the papillotes onto the plates and open the tops.
Serve the courgettes on the side with the tarragon.