| 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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