Recipe by evelyn/athens
A classic French recipe for veal.
Top Review by chia
when i went to search for my recipe it wasn't here- so i made yours which was as close to mine as i remember, it was delicious. i did use 3 c stock, 1 c heavy cream, added some carrots and scallions, and i loved the capers at the end, added alot of flavor. we all loved this!
- 2 medium onions, sliced
- 2 medium leeks, white part only,sliced
- 1 stalk celery, sliced
- 4 cloves garlic
- 1 bouquet garni (thyme, bay leaf, parsley stems – tied together with kitchen string)
- 1 tablespoon butter
- 2 1⁄2 lbs boned veal breasts, trimmed,cut into 2 inch pieces,and patted dry
- 2 tablespoons all-purpose flour
- 4 cups chicken stock (or more)
- 1 cup creme fraiche or 1 cup whipping cream
- 1⁄4 cup fresh lemon juice
- 6 gherkins, thinly sliced (cornichons)
- 2 tablespoons capers, rinsed and drained
- freshly cooked rice
Directions See How It's Made
- Preheat oven to 330 degrees F.
- Combine onions, leek, celery, garlic and bouquet garni in large casserole.
- Melt butter in large skillet over medium heat.
- Add veal and cook until firm and white, turning occasionally, 8-10 minutes; do not brown.
- Add flour and stir 1 minute.
- Add 4 cups stock and bring to boil, stirring constantly.
- Pour into casserole.
- Cover and bring to boil.
- Transfer to oven.
- Cook until veal is very tender, stirring very often and skimming foam from surface, 1 ½ to 2 hours (if sauce becomes too thick, add more stock, as required).
- Transfer veal to large saucepan using slotted spoon.
- Degrease sauce.
- Boil in casserole until thick enough to coat back of spoon.
- Add crème fraiche and boil until thickened.
- Remove from heat.
- Stir in lemon juice.
- Adjust seasoning.
- Strain over veal.
- (can be prepared up to 3 days ahead.) Rewarm over medium-low heat; do not boil.
- Stir in gherkins and capers.
- Spoon rice into shallow bowls and ladle veal over.