"Ideas for dinner - Discover how to cook this recipe free. Ideas for dinner to cook a healthy recipe. Delicious idea for dinner. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: thureau
Rate this recipe (1 votes)
363 people have saved this recipe
See below ingredients and instructions of the recipe
500 g Veal (haunch is best) (a 2 Cloves
-generous lb) A bit of flour
1 Onion 100 g Butter (7 Tbsp)
1 Bay leaf 1 tb Vinegar
1 Lemon Salt to taste
1 Yellow turnip [substitute: Sugar to taste
-carrot] Pepper to taste
1/2 Leek 1 Egg yolk OR a bit of saffron
A bit of celeriac (optional)
Cut the meat into large cubes, and put into a pot with along with 1 1/2
quarts water, the onion, bay leaf, as well as the other vegetables. Simmer,
covered, until done. Remove the meat. Strain the broth and set aside. In a
saucepan, melt the butter, add the flour and make a [light] roux. Add a bit
of the broth [and stir until smooth]. In order to thicken the gravy,
briefly bring it to a boil, and then stir in the egg yolk or saffron.
Adjust seasonings with salt, pepper, a bit of vinegar, sugar, and lemon
juice. Let the meat steep in the gravy a few minutes.
Serve with 'Kartoffellaible' or pasta.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Discover the best chicken recipes with pictures: grilled, roasted, barbecue. All delicious chicken recipes for the family!
Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!
Discover the best fish recipes with pictures for all family: sushi, tuna, hake, sea bream, salmon, and more fish recipes.