Tidbits Of Veal In Cream Sauce Recipe
Tidbits Of Veal In Cream Sauce has fine taste. Tidbits Of Veal In Cream Sauce gets its taste from veal mixed with flour and cream, flavored with white wine. Tidbits Of Veal In Cream Sauce is loved by many non vegetarian food lovers.
Ingredients
1/2 cup Chicken Broth, or canned chicken broth
2-1/2 lbs. shoulder of veal
1/2 cup all-purpose flour
1/4 cup butter 1 large onion, chopped
1/2 cup dry white wine
Salt and white pepper to taste
1/2 cup whipping cream
Juice of 1 lemon
2 egg yolks, lightly beaten
Directions
Prepare Chicken Broth.
Cut veal into 1-1/2- to 2-inch cubes.
Place on aluminum foil and sprinkle with flour.
Melt butter in a large heavy casserole.
When butter foams, add onion.
Saute over medium-low heat until pale yellow.
Add veal to casserole.
Brown on all sides over medium heat.
Increase heat and stir in wine.
When wine is reduced by half, season with salt and pepper.
Add chicken broth.
Cover casserole and reduce heat.
Simmer 35 to 40 minutes or until meat is tender.
Stir occasionally during cooking.
Stir in cream.
Cook uncovered 10 minutes longer.
Place veal on a warm platter.
Put sauce and lemon juice in a blender or food processor and process until smooth.
Return sauce to casserole.
Gradually add egg yolks, stirring constantly until sauce is thick and creamy.
Taste and adjust sauce for seasoning, then spoon over veal.
Cut veal into 1-1/2- to 2-inch cubes.
Place on aluminum foil and sprinkle with flour.
Melt butter in a large heavy casserole.
When butter foams, add onion.
Saute over medium-low heat until pale yellow.
Add veal to casserole.
Brown on all sides over medium heat.
Increase heat and stir in wine.
When wine is reduced by half, season with salt and pepper.
Add chicken broth.
Cover casserole and reduce heat.
Simmer 35 to 40 minutes or until meat is tender.
Stir occasionally during cooking.
Stir in cream.
Cook uncovered 10 minutes longer.
Place veal on a warm platter.
Put sauce and lemon juice in a blender or food processor and process until smooth.
Return sauce to casserole.
Gradually add egg yolks, stirring constantly until sauce is thick and creamy.
Taste and adjust sauce for seasoning, then spoon over veal.
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