Veal Wellington Recipe
Ingredients
| 1 cup coarsely grated or chopped raw carrots | ||
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Sliced mushrooms | 1 Can (10oz) | |
| 1 egg Heavy cream | ||
| Salt | 2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 pounds minced veal | ||
| 1 package refrigerated, ready-to-bake crescent rolls | ||
| Egg | 1 | |
| Cold water | 1 Tablespoon | |
Directions
Turn on oven to 400°F.
Saute carrots and celery in butter or margarine until tender (about 15 minutes).
With a slotted spoon remove them from skillet and place in large bowl.
Add mushrooms and one egg beaten with enough heavy cream to make 1/2 cup liquid.
Stir in salt, thyme and pepper.
Using spatula and a light touch, fold in veal.
Turn out onto wooden board, and shape with fingers into a loaf about 12 inches long, 4 inches wide and 3 inches high.
For crust, use-ready-to-bake crescent rolls.
They come 8 to the package.
Open out 7, and wrap around and under the loaf.
Brush whole loaf with an egg wash made by beating 1 egg with 1 tablespoon cold water.
From the eighth roll, cut small shapes, brush them with egg wash and use for decoration.
(Decorations optional.) Bake loaf for 15 minutes at 400°F.
Cover with aluminum foil.
Bake 30 minutes longer at 350°F.
Lift onto serving platter.
Garnish with watercress.
Saute carrots and celery in butter or margarine until tender (about 15 minutes).
With a slotted spoon remove them from skillet and place in large bowl.
Add mushrooms and one egg beaten with enough heavy cream to make 1/2 cup liquid.
Stir in salt, thyme and pepper.
Using spatula and a light touch, fold in veal.
Turn out onto wooden board, and shape with fingers into a loaf about 12 inches long, 4 inches wide and 3 inches high.
For crust, use-ready-to-bake crescent rolls.
They come 8 to the package.
Open out 7, and wrap around and under the loaf.
Brush whole loaf with an egg wash made by beating 1 egg with 1 tablespoon cold water.
From the eighth roll, cut small shapes, brush them with egg wash and use for decoration.
(Decorations optional.) Bake loaf for 15 minutes at 400°F.
Cover with aluminum foil.
Bake 30 minutes longer at 350°F.
Lift onto serving platter.
Garnish with watercress.
Chef
