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Recipe Roast Veal With Cream Sauce


Roast Veal With Cream Sauce

Recipe yeld 6 servings

Ingredients

1000 G Veal
100 G Cooked Ham
80 G Butter
30 G Flour
1 Cup Whole Milk
1 Egg
1 Tablespoon Cognac
1 Tablespoon Marsala Wine
1 Cup Dry White Wine
2 Tablespoons Cream
1 Onion
1 Carrot
1 Bay Leaf
1 Teaspoon Meat Extract
Rooms
Pepper

Amount Per Serving Calories: 446


Method

Ask the butcher to prepare the piece of walnut so that it looks like a pocket with a wall thickness of 2 cm and grind the meat, took away from doing so.
Pass the ham to the mixer.
With 30 g of butter, flour, milk and a pinch of salt, prepare a thick white sauce, let cool and add them to the ground beef and chopped ham.
Put the dough in a bowl and the egg Incorporat, Cognac, Marsala and cream.
Season with salt and pepper.
With this mixture fill the pockets of meat, then cucitene the opening with needle and thick thread, tie it with string to keep it in shape and put it to brown in a pan covered, over low heat, with the remaining butter, carrot the onion and cut into pieces and bay leaf.
When they are golden and meat odor, tinged with white wine, then add three spoons of water extract of meat and finish cooking.
Do restrict the sauce seems too liquid, then if, with vegetables but not the laurel, frullatelo or pass it through a sieve.
Untie the meat, slice, place the slices on a serving dish, veiled with the sauce piping hot and garnished with vegetables or even contour.

Find recipes for Main Dishes based on Calf


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