| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Cklive21 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Breast of veal; cut into 2-inch |
|
|
; pieces |
| 6 |
c |
Cold veal stock; (chicken broth is |
|
|
; optional) |
| 1 |
lg |
Onion studded with 1 clove |
| 1 |
lg |
Carrot; peeled and |
|
|
; quartered |
| 1 |
|
Bouquet garni; (about 6 parsley |
|
|
; stems, 1/2 bay |
|
|
; leaf, |
| 1/2 |
ts |
Thyme; 1 celery stalk tied |
|
|
; in cheesecloth) |
|
|
Salt |
| 1 1/2 |
c |
Pearl onions; (about 24) |
| 1/2 |
c |
Stock from the stew |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Butter |
| 4 |
tb |
Butter |
| 5 |
tb |
Flour |
| 3 1/4 |
c |
Veal cooking stock plus 2 tablespoons |
| 2 |
c |
Sliced mushrooms |
|
|
Salt and pepper |
| 1 |
tb |
Lemon juice; up to 2 |
| 3 |
|
Egg yolks |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
FOR THE STEW
FOR THE ONIONS
FOR THE SAUCE VELOUTE
2 tablespoons parsley, minced
Prepare the stew: Place the veal in a casserole and cover with cold
water by 2 inches. Bring to a simmer and cook for 2 minutes. Drain
the veal and wash it under cold water to remove all traces of the
scum. Rinse the casserole and return the meat.
Pour enough stock into the casserole to cover the veal by 1/2 inch.
Bring to a gentle simmer, skimming as necessary for a few minutes.
Add the vegetables and bouquet. Taste for seasoning. Cover partially
and simmer gently for about 1 1/4 hours, or until the veal is fork
tender. It should not be overcooked.
Strain the liquid from the casserole. Rinse the casserole before
placing the meat back inside.
Prepare the onions: Using a paring knife, pierce a cross on the root
end of the onions. To loosen the skin, plunge the onions into boiling
water for 1 minute. Immediately plunge onions into an ice bath. The
peel should easily slide off. Place peeled onions in a saucepan with
the stock, salt, and butter. Simmer for about 30 minutes.
Arrange the cooked onions over the meat. Reserve the liquid.
Prepare the sauce: In a saucepan, melt the butter. Stir in the flour
over low heat until they foam together for 2 minutes. Off heat, whisk
in the stock. Bring the sauce to a boil, stirring. Simmer for 10
minutes, frequently skimming off the film which rises to the surface.
Fold in the mushrooms and simmer 10 minutes more, skimming. Add salt,
pepper, and lemon juice to taste.
The dish can be made ahead up to this point. Film the top of the
sauce with 2 spoonfuls of stock to prevent a skin from forming.
About 15 minutes before serving, reheat the stew.
Blend the egg yolks and cream in a mixer. Beat in by spoonfuls 1 cup
of the hot sauce. Pour the mixture into the casserole and stir to
combine. Heat the stew until the sauce has thickened slightly making
sure it does not come to a simmer.
Garnish with parsley and serve with rice.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1380 Calories (kcal); 118g Total Fat; (75% calories from
fat); 21g Protein; 65g Carbohydrate; 956mg Cholesterol; 1817mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 6 Vegetable; 0 Fruit;
22 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9410
Converted by MM_Buster v2.0n.
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