Veal A La Francaise Recipe
Ingredients
| Veal rump - 5 lbs., boned and rolled | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dry white wine | 3 Cup (16 tbs) | |
| Lemon-pepper marinade - 1 tablespoon | ||
| Garlic | 1 Clove (5gm), slivered | |
| Bay leaf | 1 | |
| Rosemary | 1/2 Teaspoon | |
| Tarragon | 1/2 Teaspoon | |
| Juices | 2 Cup (16 tbs) (Sauce) | |
| Mushrooms | 2 Pound, washed (Sauce) | |
| Butter/Margarine | 1/8 Pound (Sauce) | |
| Flour | 1 Tablespoon (Sauce) | |
| Cold water | 1/4 Cup (16 tbs) (Sauce) | |
Directions
GETTING READY
1. Preheat the oven at 350°.
MAKING
2. In a large roasting pan place the meat.
3. In a bowl blend seasonings into wine and pour around meat.
4. Cover loosely with foil and bake in the preheated oven for 2 1/2 to 3 hours.
5. Baste every 15 minutes and recover with foil.
6. In a pan heat butter, saute mushrooms, drain and set aside.
7. Skim fat from meat liquid.
8. In a cup blend flour with water, add meat juices, place in a saucepan and cook until slightly thickened, stirring constantly.
9. Stir in mushrooms, pour sauce over veal in a roasting pan, return to oven and cook for30 minutes longer.
SERVING
10. When meat is cooked, remove from oven, slice thinly and serve with sauce.
1. Preheat the oven at 350°.
MAKING
2. In a large roasting pan place the meat.
3. In a bowl blend seasonings into wine and pour around meat.
4. Cover loosely with foil and bake in the preheated oven for 2 1/2 to 3 hours.
5. Baste every 15 minutes and recover with foil.
6. In a pan heat butter, saute mushrooms, drain and set aside.
7. Skim fat from meat liquid.
8. In a cup blend flour with water, add meat juices, place in a saucepan and cook until slightly thickened, stirring constantly.
9. Stir in mushrooms, pour sauce over veal in a roasting pan, return to oven and cook for30 minutes longer.
SERVING
10. When meat is cooked, remove from oven, slice thinly and serve with sauce.
Chef
