Veal Stew With Tarragon
|Veal breast/Pie veal||1 3⁄4 Pound|
|White wine||4 Cup (64 tbs)|
|Chopped tarragon||1 Tablespoon|
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.
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