Wednesday, February 6, 2013

Veau à la Suzette (Veal Suzette)

Trim saddle of veal neatly and put it into a saucepan with a good sized piece of butter. Turn it constantly on the fire till it is a rich golden color all over, then put it onto a dish and sprinkle with salt and pepper. 

Add more butter to the gravy in the saucepan and put in raw potatoes cut up in sections like oranges. 

Cover the saucepan and cook, shaking frequently, till the potatoes have a good color. Add an onion, finely minced, and when it is browned, a clove of garlic, minced very fine; next put in a tablespoonful of flour followed, when the flour is brown, by about two cupfuls of stock. Stir well and put back the meat and any juice that may have oozed from it. 

Lastly add a bouquet of herbs, simmer for an hour at least and serve the meat surrounded by the potatoes with the sauce poured over the whole.

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