| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 10 | servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 1 1/2 | lb | Veal shoulder; boned, rolled, |
| And tied | ||
| 2 | Garlic cloves; minced | |
| 1 | Onion; chopped | |
| 2 | c | Water |
| (or 1 cup water and 1 cup white wine) | ||
| Salt and pepper; to taste |
INSTRUCTIONS
Heat olive oil in large skillet. Add veal roast and brown over medium-high heat, about 8 minutes total. Add garlic and onion. Cook 5 minutes, until onions soften. Add water, wine if using, salt and pepper to taste, then bring to boil. Cover, reduce heat and simmer until very tender, 1 1/2 to 2 hours. Remove pan from heat and let cool in cooking liquid. Then remove roast and dice. Strain liquid and use to make white sauce, adding enough milk to make 3 cups if making Creamed Veal Filling (see Cream Puffs With Creamed Veal Filling recipe). Juices may also be used to make gravy to be served with slices of the roast. Yields 10 servings. Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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