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French Veal Stew

Foreign.Taste's picture
Ingredients
  Veal shoulder 2 Pound, cut in 0/75 inch cubes
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot water 2 Cup (32 tbs)
  Cooking sherry 1⁄2 Cup (8 tbs)
  Whole onion 1 Large (Studded With 2 Whole Cloves)
  Carrots 2 , cut in 1 inch pieces
  Garlic 2 Clove (10 gm), crushed
  Bouquet garni 1 Tablespoon
  Basil 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Egg yolks 3 , beaten
  Lemon juice 2 Tablespoon
  Cream 1 Tablespoon
Directions

Roll veal in flour seasoned with the salt and pepper; brown.
Add water, sherry, vegetables, garlic, Bouquet Garni, and spices.
Cover; simmer 1 hour.
Discard Bouquet Garni.
Combine yolks, lemon juice, cream.
Add some of hot mixture to yolks, blend, add to stew.
Heat and stir, just to bubbling.
Serve over rice.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Saute

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