Baked Veal Loaves Recipe
Ingredients
| Margarine | 2 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 12 ounces boneless veal shoulder, cut into cubes | ||
| Carrot | 1/2 Cup (16 tbs), sliced | |
| 1 slice enriched white bread, torn into pieces and soaked in 2 tablespoons water | ||
| 1 tablespoon plus 2 teaspoons chopped fresh parsley, divided | ||
| Garlic | 1 Clove (5gm) | |
| Salt | 1/4 Teaspoon | |
| Dash each ground sage and white pepper | ||
| Arrowroot | 1/2 Teaspoon | |
| Water | 2 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
Directions
Melt margarine in small skillet; add onion and saute until softened.
Transfer to work bowl of food processor.
Add veal and carrot and process until finely chopped.
Add bread, 1 tablespoon parsley, garlic, salt, sage, and pepper; process until mixture is smooth and has a pastelike consistency.
Divide mixture into two 4 1/2 x 2 1/2 x 1 1/2 inch nonstick loaf pans that have been sprayed with nonstick cooking spray.
Smooth tops and bake at 350°F.for 25 to 30 minutes.
In small bowl dissolve arrowroot in water.
Drain pan juices from veal loaves into small saucepan.
Stirring constantly, add dissolved arrowroot and bring to a boil.
Add lemon juice and cook until thickened.
Unmold each veal loaf onto a heated plate.
Spoon 1/2 of sauce over each loaf and garnish each with 1 teaspoon chopped parsley.
Transfer to work bowl of food processor.
Add veal and carrot and process until finely chopped.
Add bread, 1 tablespoon parsley, garlic, salt, sage, and pepper; process until mixture is smooth and has a pastelike consistency.
Divide mixture into two 4 1/2 x 2 1/2 x 1 1/2 inch nonstick loaf pans that have been sprayed with nonstick cooking spray.
Smooth tops and bake at 350°F.for 25 to 30 minutes.
In small bowl dissolve arrowroot in water.
Drain pan juices from veal loaves into small saucepan.
Stirring constantly, add dissolved arrowroot and bring to a boil.
Add lemon juice and cook until thickened.
Unmold each veal loaf onto a heated plate.
Spoon 1/2 of sauce over each loaf and garnish each with 1 teaspoon chopped parsley.
Chef
