Enjoy This Recipe Courtesy of Chef Les Kincaid 

Veal with Camembert Sauce

1 cup veal stock
4 ounces Camembert, cubed
3 tablespoons crème fraiche
1 teaspoon salt
1 teaspoon pepper

8 ounces olive oil
4 teaspoons salt
4 teaspoons pepper
4 teaspoons thyme
4 (10-ounce) flattened veal steaks

In a medium-sized pot, heat the veal stock and add the cheese. Whisk together until the cheese has melted. Reduce the heat to low and continue whisking for about 5 minutes. Bring the heat back up to high and boil to thicken. Turn the heat on low once it has thickened and add the crème fraiche. Bring mixture back to a boil and continue to whisk until sauce thickens. Strain the sauce using a colander, return sauce to pot, and add salt and pepper.  Reduce sauce on low heat for another 5 minutes.
To prepare the veal, heat a skillet on high heat with the olive oil. Add the salt, pepper, and thyme to the skillet and let warm for 1 minute. Add the veal and sear on both sides. Remove the veal from the pan and slice thinly.
To serve, pour the sauce on a platter and place the sliced veal on top of the sauce.

Yield:  4-6 servings​​

Side Dishes

​Les Kincaid's