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Veal Rissoles

French.Recipes's picture
  Veal 3⁄4 Pound (cheaper cut, but not too fat)
  Crustless bread 4 Ounce, soaked in light stock
  Egg 1
  Fat 1 1⁄2 Tablespoon
  Flour 1 Tablespoon
  Lemon juice 1 Teaspoon
  Lettuce/Chicory / endives 1 Cup (16 tbs), braised
  Salt To Taste
  Pepper To Taste

Mince the veal, and add the bread to it; season and stir in a beaten egg.
Make 4 fairly thin rissoles of this mixture, and roll them in flour.
Brown in a little fat in the frying-pan for a few minutes each side, then cover the pan, and cook gently for 15 to 20 minutes.
Arrange in a hot dish; make a gravy with a little stock gently heated in the frying-pan, and pour this over the rissoles.
A little lemon juice improves the sauce.
Serve with whole small lettuces or endives braised.

Recipe Summary

Main Dish

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