Veal Recipes

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4
Degree of difficulty: simple

Ingredients
1 lb Veal Strips 500g (3′x1′x ¼ ” from Shoulder or L)
½ cup chopped small green onions 125ml (or 5-6)
2 cups fresh sliced mushrooms 500ml (1/3 lb)
¼ cup slivered almonds 60ml
6 slices bacon
2 tablespoons butter 30ml
2 tablespoons bacon fat 30ml
½ cup dry white wine 125ml
¼ cup 35% cream 60ml
½ lb fettucine pasta 250g
2 tablespoons butter30ml
2 tablespoons finely chopped fresh parsley 30ml

Seasoned Flour
2 tablespoon flour 30ml
2 teaspoons dry mustardBelieved to stimulate the sexual glands and increase desire. Prepare a tenderloin roast (filet mignon) for two with a mustard and peppercorn sauce. 10ml
1 teaspoon salt 5ml
to taste: pepper to taste

Directions
Dredge the veal strips in the seasoned flour.
Prepare the vegetables and almonds.
In a heavy skillet fry the bacon until crisp.
Remove bacon and crumble, when cooled.
Drain the bacon grease from skillet, leaving 2 tablespoons of bacon fat and add 2 tablespoons butter.
On a high heat, brown the veal strips.
Add almonds, vegetables and seasoning and continue cooking for 3 minutes, stirring constantly.
Pour in the white wine and let reduce for 2-3 minutes.
Cover and let simmer, on a low heat, for 10-12 minutes.
Immediately before serving, add warm cream and stir, to obtain a smooth and creamy sauce.
Cook the pasta “al dente”, drain, and add the remaining butter and bacon bits.
Mix and place on a hot serving dish.
Pour the veal strips over the pasta, sprinkle with parsley and serve immediately.
Serve with: Green salad

Recipe source (Delft Blue – Veal Appeal Recipe Booklet)

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