Veal Recipes

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Ingredients

3-5 lbs Veal Breast 1.5-2.5Kg
cut in chunks with the bone
to taste: salt & pepper
slice of lemon
2 medium carrots, sliced or quartered
2 medium onions, quartered
bouquet garni
2 cups chicken stock 500ml

For Sauce

3 tablespoons butter 45ml
3 tablespoons flour 45ml
2 egg yolks      
½ cup light cream 125ml
A squeeze of  lemon juice
 

Directions

Blanch Veal by covering with cold water in a pan. 
Add salt and a slice of lemon.  
Bring slowly to a boil, skim, drain, and refresh meat in cold water to wash away scum.  
Put meat in a large kettle with 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? and onions.  
Add bouquet garni and a pinch of salt and barely cover with stock. 
Cover and simmer 1¼ hours until very tender and a bone can be pulled from the meat.
Take from heat, pour off stock and reserve; remove bouquet garni. 
Leave meat and vegetables in the kettle, cover and keep warm.  
Stock should measure 2½ cups (625ml); if more boil in a pan until reduced to this quantity.

To make sauce

Melt butter in a saucepan, stir in flour and cook until pale.  
Take from heat, cool slightly.  
Stir in stock and bring to a boil stirring constantly.  
Boil briskly about 4 minutes, until sauce is creamy. 
Take from heat.
Mix egg yolks and cream in a bowl, add a little of the hot sauce, stir mixture back into remaining sauce. 
Add lemon juice and taste for seasoning.  
Pour sauce over veal and vegetables: shake the kettle gently to mix contents together.  
Cover and keep hot for 15 minutes before serving to let the flavour of the sauce penetrate the meat.
For a Party dish use heavy cream in the sauce instead of light cream.  
Remove carrots and onions before serving; replace with a mixture of 1 cup (250ml) of each: cooked peas, baby carrots and baby onions.
 
Serve with: boiled white rice 

Recipe source  (Veal Menu Ideas)