Veal In Walnut Sauce Recipe
Ingredients
| Veal | 2 Pound | |
| Chicken stock | 2 Cup (16 tbs) | |
| 1 small white onion, cut into quarters | ||
| Garlic | 2 Clove (5gm) | |
| Dried thyme | 1/2 Teaspoon | |
| Whipping cream | 1 1/2 Cup (16 tbs) | |
| Walnuts | 1 1/4 Cup (16 tbs) | |
| Blanched almonds | 1/4 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Coriander | 1/2 Cup (16 tbs), minced | |
| Radishes | 1/4 Teaspoon | |
| Fresh coriander sprigs | ||
| Hot cooked white rice | 2 Cup (16 tbs) | |
| Cooked beans | 1 1/2 Pound | |
Directions
1. Combine veal, stock, quartered onion, garlic and thyme in 3-quart (3-L) saucepan. Heat over medium-high heat to boiling; reduce heat to low. Simmer, partially covered, until veal is fork-tender, about 1 hour.
2. Meanwhile, combine Mexican Cream, 1 cup (250 mL) walnuts and the almonds in small saucepan. Heat over medium-low heat to simmering; cook 5 minutes. Remove from heat; let stand 30 minutes.
3. Toast remaining 1/4 cup (60 mL) walnuts in small dry skillet over medium heat, turning occasionally, until golden, 2 to 3 minutes. Reserve.
4. Drain veal, reserving stock. Discard onion and garlic.
5. Transfer cream mixture to blender container. Process until very smooth. Add reserved stock; process until blended.
6. Heat lard in deep 10-inch (257cm) skillet over medium heat until hot. Add minced onion; saute until soft, about 4 minutes. Add veal; saute 5 minutes. Stir in cream sauce; heat to simmering. Simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 15 minutes.
7. Stir minced coriander and salt into veal mixture
2. Meanwhile, combine Mexican Cream, 1 cup (250 mL) walnuts and the almonds in small saucepan. Heat over medium-low heat to simmering; cook 5 minutes. Remove from heat; let stand 30 minutes.
3. Toast remaining 1/4 cup (60 mL) walnuts in small dry skillet over medium heat, turning occasionally, until golden, 2 to 3 minutes. Reserve.
4. Drain veal, reserving stock. Discard onion and garlic.
5. Transfer cream mixture to blender container. Process until very smooth. Add reserved stock; process until blended.
6. Heat lard in deep 10-inch (257cm) skillet over medium heat until hot. Add minced onion; saute until soft, about 4 minutes. Add veal; saute 5 minutes. Stir in cream sauce; heat to simmering. Simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 15 minutes.
7. Stir minced coriander and salt into veal mixture
Chef
