Veal Recipes

French, Traditional

6 servings

Ingredients:
1½ lb  veal loin (675 g)  cut into 4oz  portions (120g)
2 teaspoons shallots, minced
½ cup brandy 120ml
6 ½ oz chanterelle mushrooms (180g)
6 oz single cream (180ml)
salt and black pepper, to taste
vegetables (any root vegetables, julienned and cooked) 120g

Demi-glace made from:
1lb veal bones (450g)
1 carrot
1 onion
2 garlic cloves
½ celery stick
4 sprigs fresh thyme
1 bay leaf
2 cups red wine (500ml)
2 quarts water (2 litres)
salt and black pepper, to taste

Directions
Add the veal bones to a roasting pan.
Place in an oven pre-heated to 220°C  ( 390 F) and bake for 15 minutes.
Add the vegetables and red wine, stir to mix then season and transfer to a large pan.
Add the water, bring to a boil and continue cooking until reduced by 2/3.
Allow to cool then strain through a fine-meshed sieve.
The demi-glace is the most important part of this dish. Take time and care over the steps above.

Add a little oil to a heavy-bottomed frying pan and use to fry the veal for about 3 minutes per side.
Remove from the pan and set aside to keep warm.
Add the shallots and fry for 2 minutes then add the brandy and deglaze the pan before adding the chanterelles and stirring-in the cream.
Allow the liquid to reduce then stir-in the demi-glace and season.

Serve the veal along with the chanterelle sauce.
Garnish with the julienned vegetables.

Recipe Source: celtnet.org