Cold Veal in Herb Sauce
120mins plus chilling
4 Cold Veal herbs
Vegetables Alcohol Main Course
Boned and Rolled Shoulder of
Sprigs Fresh Parsley
and Black Pepper
Dry White Wine
the Herb Sauce
teasp Dijon Mustard
tbsp Natural Yoghurt
tbsp Freshly chopped Dill
tbsp Freshly chopped Tarragon
tbsp Freshly chopped Chervil
tbsp Freshly chopped Chives
Start to prepare this dish the day before you plan to serve it. Choose a saucepan that fits the veal closely. Melt the
butter and oil in the pan and brown the
meat on all sides. Lift out the meat and put in the peeled and sliced onions and carrots. Cook gently for about 6 minutes
before returning the meat to the pan.
Lay the parsley and lovage around it and sprinkle with salt and black pepper. Pour over the wine and stock and bring to the
boil. Cover and simmer for 1 1/2 hours,
or until the meat is tender. During the cooking, open the pan several times to baste the meat thoroughly and turn it over
once or twice.
When the meat is tender, lift out and leave to cool overnight. Strain the juices
and chill in the refrigerator. Discard the
Next day make the sauce. Stir the mustard and yogurt into the mayonnaise. Remove all fat from the surface of the veal
juices, and stir 4 tablespoons into the sauce;
they will have set to alight jelly, so it will need some beating to make a smooth sauce. Stir in the chopped herbs.
To serve - carve the veal in thin slices, trim off any fat, and lay them on a
Spoon over the sauce and chill for an hour or two before serving.
Beef/Veal Recipes | General
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