Stewed Veal In A Cream And Lemon Sauce Recipes

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STEWED VEAL IN A CREAM AND LEMON SAUCE



Stewed Veal in a Cream and Lemon Sauce image

This recipe is from the 'Compleat Housewife' written in 1729. It is a most satisfying and delicate dish, and is traditionally served with plain, boiled, fluffy rice.

Provided by Millereg

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 lbs veal
2 -3 anchovies, chopped
2 sprigs fresh thyme
20 fluid ounces chicken stock or 20 fluid ounces chicken broth
salt and pepper
1 ounce butter
1 1/2 ounces plain flour
5 ounces heavy cream
1 pinch nutmeg
1 lemon, zest only
lemon slice (to garnish)

Steps:

  • Trim the veal of fat and sinews and cut it into neat cubes.
  • Put them into a saucepan with the anchovies and thyme and cover with stock.
  • Season lightly and simmer, covered for 1 hour or so until tender.
  • The veal must cook gently or it will shrink and toughen.
  • When completely tender, strain the stock into a jug and keep the veal on one side, removing the stalks of thyme.
  • Melt the butter in a saucepan and stir in the flour.
  • When it starts to froth gradually add the veal cooking liquid, stirring it in between each addition so that you have a smooth sauce.
  • Let it simmer for 10 minutes then stir in the cream.
  • Season the sauce with nutmeg and lemon zest and if necessary with salt and pepper.
  • Put the meat back in the sauce and simmer gently until heated through.
  • Serve garnished with slices of lemon.

VEAL WITH CREAM SAUCE



Veal With Cream Sauce image

This recipe came from "Classic International Recipes". It states that it derives from Switzerland, although it is enjoyed throughout Western Europe. Typically this is served with Fried Potato Cake or Mashed Potatoes. This calls for veal round steak, but I can usually only find the more expensive veal scallopine here.

Provided by breezermom

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb veal round steak, cut 1/4 inch thick (I use veal scallopine)
1 tablespoon lemon juice or 1 tablespoon brandy
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 tablespoons butter
1/3 cup shallot, finely sliced
1 tablespoon butter
1/4 cup dry white wine
1/3 cup whipping cream
fried potato cake or mashed potatoes

Steps:

  • Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
  • In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
  • For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
  • Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE



Veal Scaloppini with Lemon Cream Sauce image

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.

Provided by tlthompson

Categories     Everyday Cooking

Time 30m

Yield 4

Number Of Ingredients 11

8 (2 ounce) pieces veal scaloppini
1 egg, beaten
1 ½ cups Italian bread crumbs
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup white wine
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
¼ teaspoon garlic pepper
¼ teaspoon lemon pepper
1 cup heavy cream

Steps:

  • Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
  • Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g

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