Veal Recipes

Posts Tagged ‘bacon’

Total time: 30-60 minutes
Preparation and cooking time: 40 minutes
Difficulty: Easy

serves 4

Ingredients
1 very white veal kidney
2 large onions
2 slices of smoked bacon
6 tablespoons cream 100 ml
3 tablespoons cognac
3 tablespoons chicken stock or water
6 tablespoons butter 100 g
3 1/2 oz mushrooms (ceps or porcini) 100 g
flat leaf parsley
salt and pepper

Directions
Peel and wash the onions; hollow them out as you would for a stuffed tomato.
Reserve the top and trimmings.
Cook the onions in lightly salted simmering water for 6 minutes.
Drain and sauté gently in a skillet with butter, salt and pepper for 5 minutes.
Peel and wash the mushrooms; slice them and sauté them in butter.
Keep warm.
Sear the kidney in butter for 6 minutes; season with salt and pepper.
Degrease the pan and let rest for 5 minutes.
Deglaze the pan with the cognac.
Add the onion trimmings; deglaze with chicken stock or water.
Cook for 3 minutes and add the cream.
Cook the smoked bacon in an ungreased pan; set aside.
Spoon some sauce onto the plates; place an onion in the center and fill with the mushrooms.
Halve the kidney lengthwise and place on the onion along with the bacon; replace the top of the onion.
Garnish with flat leaf parsley.

Recipe Source : Worldwide Gourmet

The Veal Liver Pate is to be eaten cold.

Ingredients
1 lb of calf’s liver 454g
10 ozs of fat bacon 295g
2 tablespoons of chopped parsley
2 ozs of finely minced lean ham 60g
1 onion
2 eggs
salt & pepper,

Directions
Take 1 lb. (454g) of calf’s liver and 10 ozs (295g) of fat bacon.
Mince these first separately, and afterwards together, and season the mixture with pepper, salt, and pounded mace.
Add 2 tablespoonfuls of chopped parsley, 2 ozs (60g) of finely minced lean ham, and a moderate-sized onion that has been sliced and browned in fat.
Mix these ingredients thoroughly, and mix with them first the beaten yolks,  and afterwards the well-whisked whites of 2 eggs.
Line a mould with thin slices of fat bacon, put in the minced ham, place slices of bacon on the top, and bake the pate very gradually in a gentle oven.
When it is done enough it can be easily pierced quite through with a skewer.
Let it get cold, turn it upon a dish, and garnish with parsley.
Carve it in slices.

Serves 8
Prep time: 30 min
Total time: 40 min

Ingredients

½ lb ground veal (220g)
1/3 cup whole milk
1/3 cup fine dry bread crumbs
6 bacon slices, chopped
½ cup finely chopped onion
1 tablespoon chopped garlic
1 tablespoon finely chopped seeded canned chipotles in adobo
1 teaspoon ground cumin
¾ teaspoon dried oregano
2 tablespoons water
¾ lb ground pork (300g)
1 large egg, lightly beaten
¼ cup chopped flat-leaf parsley

* Equipment: about 16 (6-inch) (15cm) wooden skewers, soaked in water
* Garnish: lime wedges

Directions
Stir together milk and bread crumbs in a large bowl.

Cook bacon in a 10-inch (25cm) heavy skillet over medium heat, stirring occasionally, until crisp.
Transfer with a slotted spoon to paper towels to drain.

Pour off all but 1 tablespoon fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes.
Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 teaspoon salt and mix well with your hands.

Preheat broiler.

Form scant tablespoons of meat mixture into balls and thread 3 balls ½ inch apart onto each skewer, arranging skewers on a lightly oiled broiler pan.
Broil 3 – 4 inches (8-10cm) from heat (do not turn) until browned and cooked through, 8 – 10 minutes.

Recipe Source : Epicurious

Ingredients
12 oz Veal Liver, sliced 340g
8 slices of bacon, cut in half
1 apple, cored, cut in eighths
¼ cup butter, melted 60ml
1 teaspoon lemon juice 5ml
1 teaspoon chopped parsley 5ml
½ teaspoon Worcestershire sauce 2.5ml

Directions
Cut thawed liver slices into 2 inch pieces.
Wrap each piece with bacon.
Thread onto skewers alternately with apple wedges.
Combine remaining ingredients; brush on meat and apples.
Broil 4 inches from the heat for 4 minutes.
Turn and brush again.
Broil 3 minutes until bacon is crisp.
Serve rice pilaf.

Recipe Source (Selected Fancy Veal Recipes)

Serves 4 

Ingredients
8 slices of bacon
4 thin Veal Liver Slices
½ teaspoon salt 2.5ml
1 large onion, finely chopped
freshly ground pepper

Directions
Fry bacon until crisp.
Drain on paper towels and keep warm.
Sauté the onion in the rendered bacon fat until golden.
Remove from the pan with a slotted spoon and keep warm.
Sprinkle the liver with salt and pepper.
In the same fat, brown the Liver 3-4 minutes on each side.
Transfer to a serving dish and cover with the bacon and onions.

Serve with: applesauce and mashed potatoes.

Recipe Source (Dutch Valley Veal – Favorite Recipes)