| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
Sainsbury2 |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
oz |
Butter |
| 1 |
T |
Grapeseed oil |
| 3 |
|
Onions, sliced |
| 1 1/4 |
lb |
English veal shoulder |
|
|
Joint |
| 4 |
oz |
Button mushrooms, sliced |
| 6 |
|
Floz calvados |
| 1 |
T |
Bramley apple sauce |
| 2 |
|
Ripe pears, cored and sliced |
| 5 |
|
Floz carton single cream |
| 2 |
t |
Cornflour blended with a |
|
|
little cold |
|
|
water |
| 2 |
T |
Freshly chopped parsley |
|
|
Salt and feshly ground black |
|
|
pepper |
| 1 |
|
Sprig flat leaf parsley, to |
|
|
garnish |
INSTRUCTIONS
Preheat the oven to 180øC/350øF/Gas Mark 4. Heat 15g (1/2 oz) of the
butter in a frying pan or casserole dish with the oil. Add the onions
and fry until golden. Remove with a draining spoon and set to one
side. Add the veal and fry on all sides until browned. Stir in the
mushrooms and fry for a further minute. Pour in the calvados and cook
for a further 3 minutes. Stir in the reserved onions and apple sauce,
and add seasoning to taste. Cover with a lid if using a casserole dish
or transfer to a roasting tin and cover with foil. Bake in the
preheated oven for 40-45 minutes per 500 g (11b). Meanwhile melt the
remaining butter in a frying pan and fry the pear slices a few at a
time until golden brown on each side. Remove with a draining spoon and
set to one side, repeat with the remaining slices. Keep warm. When the
veal is thoroughly cooked, remove from the dish, and slowly stir the
cream into the juices. Add the cornflour and cook over a low heat
stirring continuously until thickened. Stir in the parsley. Serve the
veal on a bed of the caramelised pears with the creamy calvados sauce
served separately. Garnish with sprigs of parsley and accompany with
duchesse potatoes and asparagus. Converted by MC_Buster. NOTES : A
delicious change instead of the traditional Sunday roast. Try using
apples instead of pears, and apple juice in place of the calvados for
a tasty change. Converted by MM_Buster v2.0l.
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