Veal Mornay Recipe
Ingredients
| 4 thin slices (fillets) of veal | ||
| Cooked ham | 4 Small | |
| Seasoning | ||
| Flour | 1 Teaspoon (Leveled) | |
| Egg | 1 | |
| Breadcrumbs | 4 Tablespoon | |
| Butter | 1/4 Cup (16 tbs) | |
| Olive oil | 1 1/2 Tablespoon | |
| Butter | 2 Tablespoon (Sauce:) | |
| Flour | 1/4 Cup (16 tbs) (Sauce:) | |
| Milk | 10 Tablespoon (Sauce:) | |
| White wine | 10 Tablespoon (Sauce:) | |
| French mustard | 1 Teaspoon (Sauce:) | |
| Heavy cream | 2 1/2 Tablespoon (Sauce:) | |
| 1 cup grated Cheddar or Gruyere cheese | ||
Directions
Flatten the veal with a rolling pin.
Place the slices of ham so they cover half of each fillet then fold the meat to cover the ham.
Dip in seasoned flour then in beaten egg and crumbs.
Heat the butter and oil in a large pan and fry the veal quickly on either side until crisp and golden brown.
Lower the heat and continue cooking until tender.
Lift out of the pan, drain on absorbent paper.
This is necessary as the veal is served with a rather rich cheese sauce.
Heat the butter, stir in the flour and cook for several minutes.
Gradually blend in the milk and stir until thickened, lower the heat and add the wine, mustard and seasoning.
Stir the cream and cheese into the sauce just before serving.
Do not allow the sauce to boil.
Arrange the veal on a dish in a border of cooked small new potatoes, tossed with parsley.
Put a spoonful of sauce in the center of each fillet, top with a twist of lemon and a few peas or asparagus tips.
Place the slices of ham so they cover half of each fillet then fold the meat to cover the ham.
Dip in seasoned flour then in beaten egg and crumbs.
Heat the butter and oil in a large pan and fry the veal quickly on either side until crisp and golden brown.
Lower the heat and continue cooking until tender.
Lift out of the pan, drain on absorbent paper.
This is necessary as the veal is served with a rather rich cheese sauce.
Heat the butter, stir in the flour and cook for several minutes.
Gradually blend in the milk and stir until thickened, lower the heat and add the wine, mustard and seasoning.
Stir the cream and cheese into the sauce just before serving.
Do not allow the sauce to boil.
Arrange the veal on a dish in a border of cooked small new potatoes, tossed with parsley.
Put a spoonful of sauce in the center of each fillet, top with a twist of lemon and a few peas or asparagus tips.
Chef
