New Orleans Veal Recipe
Ingredients
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. rosemary
1/2 tsp. fines herbes
1/2 sm. onion, minced
4 tbsp. lemon juice
1 sirloin of veal
Salt to taste
Cayenne pepper to taste
1 egg, beaten
3/4 c. bread crumbs
1 1/2c. Chicken bouillon
Directions
"Combine thyme, marjoram, rosemary, fines herbes, onion and half the lemon juice.
Rub veal with salt and cayenne pepper; place in lightly greased shallow baking dish.
Bake at 450 degrees for 15 minutes.
Reduce oven temperature to 300 degrees.
Pour herb mixture over veal; cover with brown paper.
Bake for 35 minutes per pound longer.
Transfer veal to another baking dish; reserve drippings.
Combine egg and bread crumbs; spread over veal.
Bake until bread crumbs are browned and crusty.
Combine bouillon and remaining lemon juice in saucepan; stir in re-served drippings.
Heat through.
Serve gravy with veal.
"
Rub veal with salt and cayenne pepper; place in lightly greased shallow baking dish.
Bake at 450 degrees for 15 minutes.
Reduce oven temperature to 300 degrees.
Pour herb mixture over veal; cover with brown paper.
Bake for 35 minutes per pound longer.
Transfer veal to another baking dish; reserve drippings.
Combine egg and bread crumbs; spread over veal.
Bake until bread crumbs are browned and crusty.
Combine bouillon and remaining lemon juice in saucepan; stir in re-served drippings.
Heat through.
Serve gravy with veal.
"
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