Italian Offal  & Veal Recipes - Veal in a Cream Sauce (Vitello in Salsa Creama) Recipe

Ingredients

                  

• 600 ml/2 1/2 cups water, beef or chicken stock

• 2 large onions, chopped

• 450 g/1 lb carrots, chopped

• 1 bouquet garni sachet

• Salt and freshly ground black pepper

• 45 g/3 tbsp unsalted (sweet) butter

• 4 veal chops

• 45 g/1/3 cup plain (all-purpose) flour

• 2 egg yolks

• 150 ml/2/3 cup single (light) cream

---

Method:

1. Put the water or stock into a saucepan. Bring to the boil. Add the onions and carrots with the bouquet garni and seasoning.

2. Boil rapidly, reduce the heat and cook for 15-20 minutes until the carrots are soft. Drain and keep warm, reserving the cooking liquid.

3. Put half the butter into a frying pan (skillet) and fry (sauté) the veal chops for 5-8 minutes on each side.

4. Reduce the heat and cook gently for a further 2 minutes. Remove to a warmed serving dish and keep warm.

5. Put the remaining butter into the pan, stir in the flour and cook for 1 minute.

6. Gradually blend in enough of the reserved stock until the sauce has thickened. Remove from the heat, cool for 1 minute and beat in the egg yolks and cream.

7. Taste and re-season if necessary. Pour the sauce over the meat and serve at once.