Posts Tagged ‘lean bacon’
Veal with Beer and Prunes
British Traditional recipe based on a French original.
4 servings
Ingredients
1lb veal (loin or similar), sliced into 4 equal pieces 450g
1 tablespoon lard
4 tablespoons plain flour
6 oz lean bacon, diced 180 g
16 fl oz beer 500ml
1 bouquet garni
salt and freshly-ground black pepper to taste
4 oz prunes, soaked for 2 hours in tepid water 100g
2 oz dried apricots (optional) 50g
1 tablespoon Dijon mustard
Directions
Slice the veal into 4 equal pieces then flour the pieces thoroughly.
Melt the lard in a flame-proof casserole then add the veal pieces and the bacon.
Cook until the veal is well browned then reduce the heat and add the bouquet garni, prunes and apricots.
Pour in the beer, a little at a time, whilst the veal simmers gently (ensure the veal does not swim in the liquid).
Once all the beer has been added season to taste and cook for 30 minutes more.
Remove the bouquet garni then dilute the mustard with a little of the cooking liquid and stir into the casserole.
Allow to heat through, but do not boil, then serve.
Recipe Source: Celtnet Recipes
Tags: plain flour, fl oz beer, Black pepper, oz lean bacon, recipes veal, little at a time
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Veal Medallions Dijonnaise
The recipe name is used due the tasty sauce using Dijon mustard
Serves 4
Ingredients
1 tablespoon vegetable oil 15ml
1/3 lb lean bacon, diced 170g
16 pearl onions, peeled
1 lb veal medallions 500g
pinch of pepper
¼ teaspoon basil 1ml
1 tablespoon chopped parsley 15ml
or chives if desired
½ cup white wine 125ml
½ cup chicken stock 125ml
1 bouquet garni
½ cup sour cream 125ml
1 ½ tablespoon Dijon mustard 23ml
¼ teaspoon thyme 1ml
¼ teaspoon oregano 1ml
1 tablespoon all purpose flour 15ml
Directions
In large frying pan heat oil.
Fry bacon in oil until browned; remove.
Sauté onions until browned; remove.
Sprinkle veal medallions with thyme, basil, oregano, and a pinch of pepper.
Brown medallions on both sides over medium-high heat (approx. 2-3 minutes).
Remove medallions; discard all but 2 tablespoons (30ml) of mixture.
Stir in flour.
Cook, stirring constantly, until foaming.
Stir in wine, stock, and bouquet garni.
Bring just to a boil, stirring occasionally.
Return medallions and bacon to frying pan.
Cover, reduce heat and simmer 18-25 minutes on top of stove or in oven (350ºF)(176°C).
Add onions.
Cook 8-15 minutes longer or until veal medallions and onions are tender.
Overlap medallions on a platter.
Cover to keep warm.
Reduce heat on sauce, watching that it coats a spoon.
Combine cream and mustard. Add to pan and heat through. DO NOT BOIL.
Discard bouquet garni.
Taste for seasoning. Spoon onion and bacon garnish over medallions.
Sprinkle with parsley or chives and serve.
Recipe Source (Dutch Valley Veal Pamphlet)
Tags: tablespoon vegetable oil, white wine, purpose flour, lean bacon, medallions of veal recipes, Sprinkle veal medallions, Valley Veal Pamphlet
Veal Cookbook Guide
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