Gratin of Veal
|Boneless veal leg||2 1⁄2 Pound|
|Plain flour||1 Ounce|
|Dry white wine||3 Tablespoon|
|Cayenne pepper||1 Pinch|
|Single cream||4 Tablespoon|
|Grated gruyere cheese||4 Tablespoon|
Season 2 1/2 lb. of veal with salt and pepper and pinch of thyme.
Melt 2 oz. butter in a heavy casserole, lightly brown the meat on all sides in the butter.
Lay 2 rashers of bacon on top of the meat and secure with toothpicks.
Peel and cut into thin slices 3 medium-sized onions; surround the meat in the casserole with the onions.
Stirring the onions constantly, cook over high heat until golden brown.
Reduce heat, put lid tightly on the casserole and cook over low heat for 1/2 hour.
Warm 3 tablespoons of brandy, light and pour flaming over the meat.
Cover again and cook for 1/2-3/4 hour longer or until meat is tender.
Melt 2 oz. butter in a saucepan and with a wooden spoon stir in 1 oz. flour.
Stirring constantly, cook for 2 minutes.
Add 8 oz. milk.
Stirring constantly, cook over low heat about 10 minutes until it thickens.
Season with salt and pepper.
Remove the meat from the casserole.
Stir in 3 tablespoons dry white wine, and a pinch of cayenne pepper.
Cook for a few minutes over high heat, stirring constantly.
Remove from stove and pass the sauce through a fine sieve or liquidizer, then stir in the white sauce.
Add 4 tablespoons single cream and 2 tablespoons grated gruyere cheese.
Cut the meat in thin slices and put in an ovenproof serving dish.
Pour over the sauce, place, covered, in the refrigerator until next day.
To serve, sprinkle the remaining 2 tablespoons grated gruyere cheese over the meat.
Reheat in a moderate oven, 350°F, Reg 4, for 20-30 minutes, raising the heat at the last minute to form a golden crust.