Veal braised with vermouth

Veal braised with vermouth

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1kg boneless lean veal, cut into 4 cm cubes
60g butter
4 onions, thinly sliced
2 tablespoons plain flour
125ml dry white wine
60ml dry vermouth
625ml chicken or veal stock
freshly ground black pepper
1 bouquet garni
250g button mushrooms
1 egg yolk
1 teaspoon lemon juice
125ml cream
1 tablespoon parsley, chopped
salt
rice, cooked, buttered and hot, to serve
2 tablespoons parmesan cheese, grated, to serve

Method

  1. Brown veal cubes in butter in a wide, heavy saucepan, deep sauté pan or flameproof casserole. Add onions and cook until they colour lightly, then stir in flour and cook stirring gently, for 2 minutes.
  2. Add wine, vermouth and enough of the stock barely to cover meat, and stir until simmering. Season with salt and pepper and add bouquet garni. Cover and simmer for 40 minutes. Add mushrooms and cook for 10 minutes longer or until veal is tender.
  3. Beat egg yolk and lemon juice with cream, stir in a little hot liquid from veal, then stir this back into pan. Cook gently, stirring, until liquid thickens a little more and becomes glossy; do not allow to boil. Adjust seasoning and discard bouquet garni. Serve veal scattered with parsley, on a bed of hot buttered rice with 2 tablespoons grated parmesan cheese folded through it.
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