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Veal Shoulder With Cheese Sauce

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Ingredients
  Boneless veal shoulder 4 Pound, rolled and tied
  Melted butter 2 Tablespoon
  White wine 2 Tablespoon
  Ham slice 4 , baked
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Scalded milk 1 1⁄2 Cup (24 tbs)
  Egg yolks 2
  Cream 1⁄4 Cup (4 tbs), lukewarm
  Salt To Taste
  Grated swiss cheese 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Chopped parsley 2 Tablespoon
Directions

Place veal in a roasting pan and insert a meat thermometer.
Roast in preheated slow oven (325°F.), basting often with a mixture of melted butter and white wine.
When the veal has reached an internal temperature of 160°F. (in about 2 hours), remove it and cut into even slices.
Arrange these slices, alternating them with slices of baked ham, in a baking dish.
Pour the pan juices over the meat.
In a skillet melt butter and blend in flour.
Cook for a few minutes and slowly add scalded milk.
Cook and stir until smooth and thickened.
Continue cooking for a few minutes, stirring constantly.
Beat egg yolks lightly and beat in cream.
Slowly add this mixture to the sauce, blend it in thoroughly, and heat well but do not let it boil or the sauce will curdle.
Season to taste with salt.
Sprinkle the meat liberally with grated Swiss cheese, pour the sauce over it, and sprinkle the top with grated Parmesan cheese.
Run under the broiler, sprinkle with chopped pars ley, and serve from the baking dish.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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