1 1/8 lb veal, rump or topside
4 ts curry powder
30 g butter, unsalted
1 1/2 dl dry white wine
3 dl heavy cream
fried onion rings
Cut the veal into slices about 5 mm (1/4 in) thick, then cut it into pieces measuring 1 x 2 cm (3/8 x 3/4 in). Put the meat into a bowl.
Sprinkle the meat with the curry powder. Add salt and pepper and mix well with your hands to make sure that all the pices of meat are well seasoned.
Using a non-stick pan, make a little splash of oil very, very hot. Add the veal and - without delay - separate the pieces as they cook. After 30 seconds, add the butter, and let the meat colour lightly for 1 minute. The meat should cover the pan in one layer.
Take the meat out of the pan with a slotted spoon and put it aside on a plate.
Deglaze the pan with the white wine and reduce it by two-thirds over a brisk heat. Add the cream and continue the reduction, boiling fast until the sauce thickens enough to coat the back of a spoon. Set it aside.
Put the meat back into the sauce for longh enough to reheat it, but do not let it cook any more. Taste for seasoning, add a dash of lemon juice and serve immediately. Garnish the veal with roasted almonds and fried onion rings.
Accompany this curry with a rice pilaff, embellished with little dice of raw sweet pepper, soaked raisins and cooked peas.
Units conversion: 30 g = 1 oz, 1 1/2 dl = 1/4 pint.