“My Escalopes a la Creme are childishly simple, perfect when one has to entertain with no preparation time…and they taste as if one were the subtlest of chefs.”
John Cranko’s Escalopes a la Crème
2 lbs. veal cutlets, sliced very thin
salt, pepper, paprika
1/4 Cup butter
1 Cup heavy cream
Season cutlets with salt, pepper, and paprika. Heat a heavy skillet and sear cutlets quickly on both sides. Remove from skillet and set aside. Lower heat, add butter, and scrape browned bits from the pan. Add cutlets to skillet with cream. Heat, but do not bring to a boil. Cook 3-5 minutes or until cutlets are tender. Serve garnished with chopped parsley. Serves 4-6.
John Cranko’s Galette de pommes de terre
4-6 medium potatoes
1/2 Cup butter
salt and pepper to taste
Peel potatoes with a vegetable peeler. Discard peel and continue using peeler to form shavings from the potatoes (or grate on a very large grater). Melt butter in a heavy skillet, add potatoes, and cook over low heat, pressing with a spatula to form a pancake. Season with salt and pepper and continue cooking until potatoes are tender and the underside golden brown; add more butter if necessary. Loosen with a spatula to make sure they do not stick to the pan. Turn galette over carefully and brown the other side. Serves 4-6.
from Tanaquil Le Clercq’s The Ballet Cook Book, Stein and Day, 1966