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Veal Stew With Tarragon

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Ingredients
  Veal breast/Pie veal 1 3⁄4 Pound
  Fat/Butter 2 Tablespoon
  Eggs 2
  Butter 2 Tablespoon
  White wine 4 Cup (64 tbs)
  Chopped tarragon 1 Tablespoon
Directions

Brown the veal in fat or butter, sprinkle with flour, and brown this too; moisten with some wanned white wine.
Put a lid on the saucepan and simmer for 1 1/2 hours.
Just before serving, add the chopped tarragon to the gravy.
Turn into a hot serving dish, and garnish with hard-boiled egg chopped and mashed with a fork, and some tarragon leaves.
A most delicate and unusual dish, particularly with fresh tarragon.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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4.034615
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 778 Calories from Fat 410

% Daily Value*

Total Fat 46 g70.2%

Saturated Fat 18.6 g93.2%

Trans Fat 0 g

Cholesterol 269.2 mg89.7%

Sodium 191.1 mg8%

Total Carbohydrates 8 g2.8%

Dietary Fiber 0.28 g1.1%

Sugars 2.5 g

Protein 39 g77.8%

Vitamin A 9.3% Vitamin C 3.1%

Calcium 9.3% Iron 18.7%

*Based on a 2000 Calorie diet

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Veal Stew With Tarragon Recipe