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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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