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French Veal Stew

Foreign.Taste's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2123 Calories from Fat 670

% Daily Value*

Total Fat 74 g114.5%

Saturated Fat 28.5 g142.5%

Trans Fat 0 g

Cholesterol 1590 mg530%

Sodium 3383.2 mg141%

Total Carbohydrates 95 g31.5%

Dietary Fiber 11.1 g44.2%

Sugars 26.2 g

Protein 251 g501.9%

Vitamin A 431.2% Vitamin C 88.3%

Calcium 26.6% Iron 25.5%

*Based on a 2000 Calorie diet

French Veal Stew Recipe