86-Lancaster Farming, Saturday, January 30, 1993
Veal Dishes
Easy To Make
Wonderful To Eat
Tender...luxurious... worth
going out for. These are the com
ments often associated with veal.
But why limit veal to eating out
when you can prepare it so easily at
home?
There are almost as many veal
cuts as there are ways to prepare
them. The gentle flavor of veal
makes it a perfect partner with
practically every sauce and
seasoning.
Sliced into salads, veal trans
forms a side dish into a entree. Put
into pastas, veal becomes a savory
blend of tomatoes and herbs, sim
mered into soup, veal tenderizes
some less tender cuts.
If you enjoy veal but lack
recipes to make it, try these. You’ll
find veal fits the healthful, uncom
plicated way we prefer to cook and
eat today.
VEAL WELLINGTON
1 pound veal fillet
3 tablespoons butter -
8 ounces puff pastry
1 egg, beaten
Filling:
3 tablespoons butter
1 mild onion, finely chopped
6 cups mushrooms, finely
chopped
Salt and freshly ground pepper
To prepare filling: Melt butter in
small pan. Add the onion and cook
for 5 minutes without browning.
Add the mushrooms and seasoning
and cook over low heat without a
lid for 20 to 25 minutes until the
mixture is concentrated and the
juices evaporated.
Cut the fillet through the center
and open out flat. Fill with
mushroom mixture and spread the
outside with the remaining butter.
Roll out pastry to twice the size
of the veal. Trim to make a neat
rectangle.
Place the veal on half of the
pastry. Damp the edges of the
pastry with water and draw the
other half of the pastry over the fil
let. Seal the edges together careful
ly to prevent juices from oozing
out. Make decorative leaves with
spare pastry.
Lift onto greased baking sheet
Brush with beaten egg and make a
couple of slits in the pastry to allow
steam to escape.
Bake in 425 degrees for 15
minutes; reduce and bake for 35
minutes more. Serve hot or cold.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre-’
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
February
6- Muffin Mania Week'
13- Food That Says “I Love You”
20-* Cherry Month
27- potato Lover’s Month
Bone On The Range
VEAL FRICASSEE
1 pound cubed veal
2 onions, quartered
1 lemon, grated rind and juice
1 bouquet gami (parsley, thyme,
bayleaf tied together and removed
before serving)
3/a cups water
4 tablespoon butter
2 tablespoons flour
2 egg yolks, beaten
2 tablespoons heavy cream
Salt and freshly ground pepper
Garnish: Mushrooms and
chopped parsley
Put veal, onions, lemon rind,
bouquet gami and water in a large
saucepan. Simmer, covered, for 1
hour or until the veal is tender.
Stain and reserve 2 cups of the
slock. Lift out the pieces of veal
and place on a heatproof serving
dish to keep hot.
Melt half the butler in a sauce
pan, add the flour and cook until it
bubbles. Gradually stir in the
reserved stock to make a smooth
sauce. Bring to a boil, then remove
from the heat and stir in the egg
yolks, cream, and one tablespoon
of lemon juice. Season with salt
and pepper. Gently reheat, but do
not boil or the egg yok will become
granular. Pour over the veal and
keep hot
Melt the remaining butter and
fry the mushrooms until tender.
Use to garnish with chopped
parsley.
For a more economical meal,
replace the egg yolks and cream
with a small can of evaporated
milk. Fried bacon curls may be
used as a garnish.
EAST-WEST VEAL CHOPS
1 large garlic clove, crushed
2 veal rib chops, 8 ounces each
1 teaspoon olive oil
'/< teaspoon salt
'A cup dry white wine
1 teaspoon grated fresh ginger
'A teaspoon toasted sesame oil
1 tablespoon minced parsley
Rub garlic over both sides of
veal rib chops. Heat olive oil in
medium nonstick skillet Add veal
chops. Cook 10 to 12 minutes over
medium heat turning once, from
medium. Transfer to plate;
sprinkle with salt Keep warm.
Drain excess fat from skillet if
necessary. Add wine and ginger to
skillet. Cook and stir over high
heat for 1 minute or until reduced
as desired. Stir in sesame oil. Pour
sauce over chops. Sprinkle with
parsley. Serves 2.
East meets West to create a taste-tantalizing meal that’s ready to serve in less than
30 minutes.
VEAL CORDON BLEU
4 2 'A -ounce thin-sliced veal
cutlets
4 2-ounce slices Swiss cheese
2 1-ounce slices prosciutto ham
Flour
1 egg, beaten with 2 tablespoons
milk
Bread crumbs
2 tablespoons butter
Layer as follows, 1 slice veal
cutlet, 1 slice cheese, 1 slice ham, 1
slice cheese, and 1 slice veal cutlet
Press together as for a sandwich
and seal the edges. Hold together
with toothpicks. Coat both sides
with flour. Dip into egg mixture,
coat with bread crumbs.
Melt butter into a skillet Saute
the breaded cutlet sandwiches on
one side, flip them over and bake
in 300 degree oven for 15 to 20
minutes or until golden brown.
Serves 2.
VEAL RAGOUT
1 pound cubed veal
1 tablespoon seasoned flour
8 bacon slices, cut into 'A -inch
pieces
1 medium onion, peeled and
chopped •
2 tablespoons cooking oil
2 cups stock made from 2 beef
bouillon cubes
2' teaspoons Worcestershire
sauce
1 tablespoon tomato puree
1 teaspoon Italian seasoning
Trim veal and coat with sea
soned flour. ’
Fry bacon lightly, add the onion
and fry until tender. Transfer to
casserole dish.
Heat the oil in a skillet and fry
veal until lightly browned. Add to
the casserole dish. Stir in the stock,
Worcestershire sauce, tomato
puree and herbs. Bake with the lid
on for l'/a hours or until the veal is
tender.
MUSHROOM VEAL CHOPS
4 veal chops
Salt and freshly ground pepper
4 tablespoons butter
2 medium onions, peeled and
chopped
2 cups mushrooms, cleaned and
sliced
2 teaspoons Italian seasoning
A cup light cream
Season chops with sail and pep
per. Broil for 10 minutes on each
side until the fat is crisp and
brown. Place on serving dish to
keep warm.
To make the sauce, melt butter
and saute onions for 5 minutes.
Add the mushrooms, herbs, and
simmer 5 more minutes. Gradually
add cream, stirring continuously
over low heat until the sauce is
thick and creamy. Season with salt
and pepper.
Pour the hot sauce over the
chops, garnish with watercress if
desired.
BJ. Light
Lebanon
Planning a superbowl party this weekend? Here is a dairy rich recipe
that is great for a party. It comes from Clearfield County Dairy Prin
cess Shamron Curry. The 16-year-old is one of seven daughters of
Melvin and Joan Curry.
Shannon is a junior at Moshannon Valley High School where she is
a member of the National Honor Society and active in chorus.
She owns three of the family’s 43 Holsteins and works on their
119-acre farm where.they raise com, hay, oats, and silage.
In between farm chores and school activities. Shannon speaks up for
the dairy industry in her area. This is one of the recipes that she shares
with consumers.
She hopes you will enjoy her recipe and your party,
Soften:
4 ounces dried beef
8 ounces cream cheese
8 ounces grated Cheddar cheese
Stir with wooden spoon. Add:
1 teaspoon Worchestershire sauce
'A teaspoon garlic salt
1 teaspoon celery salt
Stir until blended; form into a ball. Chill and serve with crackers.
(Turn to Pag* B 8)
Featured Recipe
CHEESE BALL
VEAL STEW WITH RAVIOLI
Combine for coating:
3 tablespoons flour
1 teaspoon salt
Dash pepper
Coat:
1 pound veal stew meat; cubed
Brown in 4 teaspoons shorten
ing and add
'A cup chopped onion
1 small clove minced garlic
Cook 4 to 5 minutes. Add:
I'/iCups water
Cover and simmer 1 hour or
until meat is tender. Add;
10-ounce package frozen peas
1 pound can ravioli
2 tablespoons chopped parsley
'/ teaspoon dried oregano,
crushed.
Cook 15 minutes, stir
occasionally.
Serves 4.
Betty Biehl
Mertztown