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Veal Mornay Recipe
|Thin veal slices||4 (Fillets)|
|Cooked ham slices||4 Small|
|Flour||1 Teaspoon (Leveled) (Little Quantity Required)|
|Dry breadcrumbs||4 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||1 1⁄2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|White wine/1 1/2 cups milk||10 Tablespoon|
|French mustard||1 Teaspoon|
|Heavy cream||2 1⁄2 Tablespoon|
|Grated cheddar cheese/Grated gruyere cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2202 Calories from Fat 1459
% Daily Value*
Total Fat 165 g254%
Saturated Fat 88.5 g442.5%
Trans Fat 0 g
Cholesterol 654.2 mg
Sodium 1432.2 mg59.7%
Total Carbohydrates 71 g23.7%
Dietary Fiber 2.4 g9.5%
Sugars 12.5 g
Protein 80 g159.7%
Vitamin A 94.4% Vitamin C 0.43%
Calcium 117.3% Iron 29.7%
*Based on a 2000 Calorie diet
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.