2 Reviews

i made this using veal stew meat, and it was very good. i had a long lost recipe from julia child's french cookbook yrs ago that was very similar, thanks for sharing

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chia December 11, 2002

This dish was really enjoyed by us. I served it over a bed of noodles. I couldn't find a 1/2 lb. piece of veal so I bought veal stew meat and cut them into smaller pieces before braising them. Braised them as the recipe say's but I don't have mace so that is the only thing not added into the broth. I did cut the onion in half and used 2 carrots because mine were on the smaller side and cut those in half as well. I did change the meatball part though. What I did was make a meatball mixture with some bread crumbs, egg, bit of milk salt and pepper and some paprika. Then I made them into their balls (made 18 of them) They were the size of walnuts I guess. I also baked them in the oven for about 10 minutes for some color then they went into the broth for another 10. The idea of just making meatballs with just the veal and nothing in it and throwing it in would be like just eating hamburger bits. I wanted a nice tasting meatball. For the sauce I didn't quite get two cups of it so I had added some chicken broth to make up for it. The sauce was real quick to make and the flavor was amazing. The lemon adds a delicious flavor to the sauce along with the cream. Then added the pieces of veal and the meatballs. Made all this the nite before for our lunch the next day. Just warmed it back up in the oven slowly and it turned out fantastic. Had a great amount of sauce to pour over the noodles....yummy !!! Will definitely be making this again. Thanks for sharing your recipe PanNan

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FrenchBunny June 26, 2010
Veal Ragout