Emincé à la zurichoise



  • 1 lb veal filet, cut into finger sizes
  • 1/2 lb veal kidney cut into finger sizes
  • 1 tbsp butter
  • 1 tbsp wheat flour


  • 1 tbsp butter
  • 7 oz mushrooms, sliced
  • 1/2 onion, finely chopped
  • 1/2 cup white wine
  • 1 cup of cream
  • 1/2 cup of beef bouillon
  • 1 tbsp of corn starch
  • 2 tbsp parsley well minced



  1. warm butter in a sauce pan
  2. sprinkle a little bit of flour on the veal and kidneys
  3. fry in the butter for 2 minutes, set aside, sprinkle salt and pepper
  4. wipe the sauce pan and lower the fire


  1. warm the butter in the same sauce pan
  2. sweat the onion over low heat
  3. pour wine and reduce to half
  4. add the rest of the ingredients, bring to a boil, and simmer for 3 min
  5. add back the meat, simmer
  6. add salt and pepper
  7. add parsley
Serve with rösti

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