Veal Recipes

Archive for the ‘side dish’ Category

Serves 6-8

Ingredients
6 potatoes, about 2 1/2 lbs,unpeeled
salt to taste
4 tablespoons butter
freshly ground pepper to taste
1/2 teaspoon grated nutmeg
2 cups milk
1 cup heavy cream

Directions

Rinse the potatoes in their skins and put them in a large saucepan.
Add cold water to cover and salt to taste. Bring to the boil and simmer thirty minutes, or until tender but not mushy.
Let cool in the water.

Peel the potatoes.
Split them in half lengthwise, then cut each half into slices slightly more than a quarter inch thick.

Butter a heavy skillet with the four tablespoons of butter and arrange the potatoes in layers in the skillet.
Sprinkle with salt, pepper, and nutmeg.
Add the milk and cream.
The dish may be left at this point until half an hour before servine time.

serves 6

Ingredients
1 1/2 lbs carrots, trimmed and scraped
salt and freshly ground pepper to taste
1 teaspoon sugar
1/4 cup water
4 tablespoons butter
chopped parsley

Directions
Cut the carrots into very thin rounds.
There should be about four cups. Put them in a skillet and add salt, pepper, sugar, water (Vichy water if you want to be authentic), and butter.

Cover with a round of buttered wax paper and cook over moderately high heat, shaking the skillet occasionally.
Cook about ten minutes, until carrots are tender, the liquid has disappeared, and they are lightly glazed.
Take care they do not bum.
Serve sprinkled with chopped parsley.

4-6 servings
Preparation Time: 10 minutes

Ingredients
2 medium fennel bulbs
extra virgin olive oil
salt
freshly ground black pepper

Directions
Cut tops from fennel bulbs, trim base, and removed bruised, discoloured or wilted outside leaves.
Cut fennel width wise into thinnest possible slices.
Soak slices in cold water for 1 minute; drain, pat dry and transfer to a bowl.
Season fennel slices with salt, and toss with abundant oil and liberal grinding of pepper.

6 servings 

Ingredients
1 cup uncooked rice
2 tomatoes, peeled
1½ cups cooked, unbuttered peas
1 green pepper, cored, seeded, and chopped fine
¼ cup finely chopped green onion, including green part
½ cup Mayonnaise
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh mint
salt and freshly ground pepper to taste.

Directions
Cook the rice according to package directions and chill.
The grains should be tender yet firm and dry.
Gently squeeze the liquid and seeds from the tomatoes into a sieve over a mixing bowl.
Reserve this liquid, discarding the seeds.
Chop the tomatoes.
Combine the rice, tomatoes, peas, green pepper, and green onion.
Stir the mayonnaise into the reserved tomato juice and mix well.
Add the mayonnaise mixture to, the rice, toss together with the herbs, and add salt and pepper to taste.

Saffron rice: To the basic recipe for baked rice, add one teaspoon stem saffron, loosely packed, along with the bay leaf.
Curried rice: In the basic recipe for baked rice, sprinkle the cooked onion and garlic with one or two teaspoons of curry powder before adding the rice.
Parsleyed rice: When the basic recipe for baked rice is cooked, stir in a tablespoon of chopped parsley when adding the remaining butter.

4-8 servings

Ingredients
12 small endives
5 tablespoons butter
juice of ½ lemon
1/3 cup water
1 teaspoon sugar

Directions
Preheat the oven to 400° F.
Cut each fennel bulb into halves. If the outer leaves seem tough, pull them off and discard.
Layer the pieces, cut side down, in a casserole. Dot with three tablespoons of butter and add the veal broth.

Add salt and pepper to taste and bring to the boil on top of the stove.

Cover closely and place the casserole in the oven. Bake twenty-five to thirty minutes, or until tender yet firm.
They must not become mushy. Drain.
Cut each piece in half and arrange the quarters in one layer, cut side up, in a baking dish. Sprinkle with cheese and pour the remaining four tablespoons of butter, melted, over all.

Bake ten minutes, then run the dish under the broiler until cheese becomes golden brown.

8 servings

Ingredients
12 small endives
5 tablespoons butter
juice of ½ lemon
1/3 CUP water
1 teaspoon sugar

Directions
Trim off and discard any discoloured leaves from the outside of the endives.
Place the heads in a kettle and add two tablespoons of the butter and & lemon juice, salt, water, and sugar.
Cover and bring to the boil.
Cook over moderate heat for thirty to forty minutes, until endives are tender.
Drain the endives and press gently to remove any excess moisture.
Heat the remaining butter in a large skillet and brown the endives on all sides.
They should be a light caramel color when cooked.

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4-6 servings 

Ingredients
2 cups sifted flour
2 eggs
2/3 cup milk
Salt to taste
2 tablespoons butter

Directions
Place the flour in a mixing bowl.
Beat the eggs and add them to the flour, stirring with a wire whisk or an electric beater.
Gradually add the milk, beating or stirring constantly.
Add salt.
Bring a large quantity of water to the boil in a kettle and add salt to taste.
Pour the spaetzle mixture into a colander and hold the colander over the boiling water.
Press the noodle mixture through the holes of the colander with a rubber spatula or large spoon.
Cook until the noodles rise to the surface.
Drain and spoon them onto paper towels to dry.
Heat the butter in a skillet and cook the spaetzle, tossing and stirring,
three to five minutes.
Serve hot.

8 servings

Ingredients
6 tablespoons butter
3 tablespoons finely chopped onion
1 clove garlic, finely minced
2 cups raw rice
salt and freshly ground pepper to taste
1 teaspoon chopped stem saffron
5 cups Veal Broth or chicken broth
½ cup dry white wine
¾ cup freshly grated Parmesan cheese

Directions
Heat two tablespoons of butter in a fairly large casserole.
Add the onion and garlic and cook until onion is wilted.
Add the rice, salt, pepper, and saffron and stir to coat the grains.
Meanwhile, heat the broth and keep it at the simmer.
Add the wine to the rice and cook, stirring occasionally, until all the wine has evaporated.
Add one cup of the hot broth to the rice mixture and cook, stirring occasionally and gently, until all that liquid has been absorbed.
Add one-half cup more of the broth and cook, stirring occasionally, until it is absorbed.
Continue cooking the rice in this fashion, adding half a cup of broth each three or four minutes, just until each ladle is absorbed.
Remember that the rice must cook gently.
When all the broth has been added and absorbed, fold in the remaining butter and the cheese. When the rice is done, the grains should be tender except at the very core. which should retain a very small bite.

The total cooking time should be from 25-28 minutes.

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8 servings

Ingredients
3 tablespoons butter
2 tablespoons finely chopped onion
1½ cups long-grain rice
2¼ cups Veal Broth or chicken broth
¼ cup currants
1 strip of lemon peel
1 bay leaf
½ teaspoon stem saffron
salt to taste

Directions
Preheat the oven to 400 °F.
Use a heavy saucepan with a tight-fitting lid.
Melt one tablespoon butter in the saucepan and add the onion.
Cook, stirring, until onion is wilted.
Add the rice and cook, stirring, about thirty seconds.
Add the remaining ingredients except butter and bring to a boil.
Cover and place the saucepan in the oven. Cook exactly seventeen minutes.
Uncover and stir.
Keep covered until ready to serve.
Discard the bay leaf.
Fluff the rice with a fork and stir in the remaining butter.

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