French Veal Stew Recipe
Ingredients
| Veal shoulder | 2 Pound, cut in 0/75 inch cubes | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Hot water | 2 Cup (32 tbs) | |
| Cooking sherry | 1⁄2 Cup (8 tbs) | |
| Whole onion | 1 Large (Studded With 2 Whole Cloves) | |
| Carrots | 2 , cut in 1 inch pieces | |
| Garlic | 2 Clove (10 gm), crushed | |
| Bouquet garni | 1 Tablespoon | |
| Basil | 1⁄2 Teaspoon | |
| Thyme | 1⁄2 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Egg yolks | 3 , beaten | |
| Lemon juice | 2 Tablespoon | |
| Cream | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2123 Calories from Fat 670
% Daily Value*
Total Fat 74 g114.5%
Saturated Fat 28.5 g142.5%
Trans Fat 0 g
Cholesterol 1590 mg530%
Sodium 3383.2 mg141%
Total Carbohydrates 95 g31.5%
Dietary Fiber 11.1 g44.2%
Sugars 26.2 g
Protein 251 g501.9%
Vitamin A 431.2% Vitamin C 88.3%
Calcium 26.6% Iron 25.5%
*Based on a 2000 Calorie diet
Directions
Add water, sherry, vegetables, garlic, Bouquet Garni, and spices.
Cover; simmer 1 hour.
Discard Bouquet Garni.
Combine yolks, lemon juice, cream.
Add some of hot mixture to yolks, blend, add to stew.
Heat and stir, just to bubbling.
Serve over rice.
Chef
