Veal Recipes

Posts Tagged ‘apple brandy’

Ingredients
3 lbs. cracked, chopped veal bones
5 1/2 lbs. boneless rump of veal, tied with string
salt and freshly ground pepper to taste
1 cup chopped onion
1 cup diced carrot
1/2 cup diced celery
4 cloves garlic, crushed
1 bay leaf
1 sprig fresh thyme or 1/2 teaspoon dried
5 tablespoons Calvados (Apple Brandy)
1 cup dry white wine
1lb. mushrooms, thinly sliced
4 cups heavy cream

Directions
Preheat the oven to 425 degrees F.

Arrange the bones in one layer in a baking dish (an oval dish measuring 10 x 16 inches is suitable).
Place in the oven and bake forty-five minutes. Stir the bones.

Sprinkle the rump of veal with salt and pepper and arrange on the bones.
Continue baking forty-five minutes.
Remove the roast and keep warm.
Scatter the onion, carrot, celery, garlic, bay leaf, and thyme over the bones.

Return the rump to the dish, browned side down, on top of the bones.
Cover closely with foil and return to the oven.

Bake two hours, basting occasionally.
Remove the foil and continue cooking, basting often, fifteen minutes. Remove from the oven.

Transfer the roast to a warm place and cut away and discard the string.
Cover veal with foil until ready to carve.

Remove and discard the bones Place the pan on the stove and reduce the sauce over high heat to about one-third of the original volume.
Add 4 tablespoons of Calvados and the wine.
Add the juices that may have accumulated around the roast as it stands.

Strain the sauce into a skillet using a fine sieve, preferably the sort known in French as a chinois.
Using the back of a wooden spoon, extract as much liquid from the vegetable solids as possible.

Add the mushrooms and cook 15 minutes.

Add the cream and cook down over high heat, stirring often from the bottom.
Cook about twenty minutes, or until sauce is a bit syrupy.
When ready, there should be about five cups of sauce. Add the remaining tablespoon of Calvados.

Slice the roast and serve with the hot sauce.

Serve with Carrots Vichy

Recipes Source

Veal Cookery click on link or image to buy

Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)

Preparation time is 30 minutes.

4 servings

Ingredients
4 veal kidney
salt and pepper
60 gm butter
4 finely diced shallots
6 tablespoons French Apple Brandy (Calvados)
2/3 cup 35% cream
2 tablespoons Dijon mustard
60 gm chervil

Directions
Clean the kidneys, removing all fat and sinews.
Cut them down the middle and then into 2-centimetre pieces.
Season the pieces with salt and pepper.
Put half the butter into a pan over a high heat.
As soon as the butter begins to foam, add the kidneys.
Leave them to brown and turn after about 2 minutes.
After 5 minutes, lift the kidneys on to a plate and keep them warm.
Put the shallots into the pan with the French Apple Brandy and scrape any brown pieces from the bottom of the casserole.
Be careful not to overheat the casserole so that the calvados bursts in to flames.
Add the cream and allow to simmer for a couple of minutes, beating all the while.
Pass the sauce through a fine sieve.
Add the Dijon mustard and stir well.
Return the sauce to the heat, add the kidneys.
Season to taste with salt and pepper and add the chervil.
Serve on warm plates with plain boiled potatoes with parsley.