Veal Recipes

French, Traditional

6 servings

Ingredients:
1½ lb  veal loin (675 g)  cut into 4oz  portions (120g)
2 teaspoons shallots, minced
½ cup brandy 120ml
6 ½ oz chanterelle mushrooms (180g)
6 oz single cream (180ml)
salt and black pepper, to taste
vegetables (any root vegetables, julienned and cooked) 120g

Demi-glace made from:
1lb veal bones (450g)
1 carrotAnother good reason to eat carrots–believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake?
1 onion
2 garlicThe ‘heat’ in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later. cloves
½ celery stick
4 sprigs fresh thyme
1 bay leaf
2 cups red wine (500ml)
2 quarts water (2 litres)
salt and black pepper, to taste

Directions
Add the veal bones to a roasting pan.
Place in an oven pre-heated to 220°C  ( 390 F) and bake for 15 minutes.
Add the vegetables and red wine, stir to mix then season and transfer to a large pan.
Add the water, bring to a boil and continue cooking until reduced by 2/3.
Allow to cool then strain through a fine-meshed sieve.
The demi-glace is the most important part of this dish. Take time and care over the steps above.

Add a little oil to a heavy-bottomed frying pan and use to fry the veal for about 3 minutes per side.
Remove from the pan and set aside to keep warm.
Add the shallots and fry for 2 minutes then add the brandy and deglaze the pan before adding the chanterelles and stirring-in the cream.
Allow the liquid to reduce then stir-in the demi-glace and season.

Serve the veal along with the chanterelle sauce.
Garnish with the julienned vegetables.

Recipe Source: celtnet.org