French Veal Stew
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 lbs stewing veal
1 large onion, peeled, studded with cloves
1/4 cp chopped scraped carrot
1 bay leaf
1 sprig fresh thyme or 1/2 tsp dried thyme
2 tsp salt
1 qt boiling water
12 small onions, peeled
5 tbsp butter or margerine
1/4 cp flour
3 cps veal stock
juice 1/2 lemon
2 egg yolks, slightly beaten
1 (6 oz.) can sliced mushrooms
2 tbsp finely cut parsley
1 - Cut veal in 2-inch pieces or have meat dealer cut it.
2 - Combine veal with onion, carrot, bay leaf, herb, peppercorns, and salt in large kettle.
3 - Add boiling water.
4 - Bring to a boil.
5 - Reduce heat; simmer 1 hour or until meat is tender.
6 - Cook small onions in 2 tbsp butter or margerine in covered heavy saucepan or skillet 20 to 30 minutes until tender.
7 - Drain veal.
8 - Measure 3 cups stock.
9 - Melt remaining 3 tbsp butter or margerine.
10 - Stir in flour, blend smoothly.
11 - Add 3 cps strained stock.
12 - Cook, stirring cosntantly over moderate heat until mixture thickens and boils.
13 - Stir lemon juice and egg yolks into a little of the thickened sauce.
14 - Mix.
15 - Stir into saucepan.
16 - Add mushrooms, veal, parsley.
17 - Reheat just to boiling point.
18 - Serve on hot platter with mounds of cooked onions.
Makes 6 servings.
This is from my French culinary notebook. It was one of the first
important dishes I learned to make, and it still has priority among my
party-food preferences. So few people know what to do with veal. This
is a memorable dish. Your guests will ask for the recipe