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| Yield: |
| 1 |
| Ingredients: |
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1 kg
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loin of veal |
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1
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salt pepper |
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50 gm
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butter |
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300 ml
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pint white wine |
|
1
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carrot diced |
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1
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celeriac root diced |
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1 sm
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leek thinly sliced |
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Sauce |
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20 gm
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butter |
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25 gm
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flour |
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150 ml
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pint milk |
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150 ml
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pint cream |
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25 gm
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grated Parmesan cheese |
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1
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salt pepper grated nutmeg |
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| Method: |
Rub salt and pepper into the veal.
Melt the butter in a braising pan and brown the veal on all sides about 15 minutes.
Pour the wine over it and add the vegetables.
Cover and braise for 12 hours.
Take the joint out of the pan carve it and arrange on a hot dish.
Keep hot.
To make the sauce sieve the juices from the pan and measure off 150 ml bring to the boil in a small pan.
Melt the butter in another pan add the flour and cook gently for 2 minutes stirring. Add the hot meat juices and the milk.
Stir until the sauce is thick and smooth and simmer for 5 minutes.
Add the cream and Parmesan cheese and stir until the cheese has melted.
Season to taste with salt pepper and nutmeg.
Serve the meat with the sauce handed separately.
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