
CHAPTER ELEVEN Veal

FRIED
1. Chops
2. Cutlets breadcrumbed
3. Escalope Cordon Bleu
4. Escalope Holstein
5. Escalope Milanaise
6. Escalope Viennoise
7. Jaegar Schnitzel
8. Zigeuner Schnitzel
PASTRY COVERED
9. Veal
and ham pie

ROAST
10. Loin/shoulder stuffed
SAUTE
11. Veal saute
STEW
12. Blanquette
13. Fricasse
14. Goulash
15. Veal stew printaniere
The Art Of Veal

FRIED
1. FRIED VEAL CHOPS
10 PORTIONS
Ingredients
Veal Chops 10 x 150 g
Oil 50 ml
Salt
Pepper
Method
1. Season the chops with salt and pepper.
2. Shallow fry the chops on both sides until cooked through and a golden brown.
3. Drain on absorbent paper and serve on a warm dish with an appropriate garnish.
2. BREADCRUMBED VEAL CUTLETS
10 PORTIONS
Ingredients
Veal cutlets 10 x 150 g
Flour 50 g
Eggs 3
Oil 125 ml
White breadcrumbs 150 g
Salt
Pepper
Method
1. Flatten the cutlets with a cutlet bat.
2. Season and pass through flour, egg wash and breadcrumbs.
3. Shallow fry the cutlets on both sides until cooked through and golden brown.
4. Drain on absorbent paper and serve on a warm dish with an appropriate garnish.
3. ESCALOPES OF VEAL CORDON BLEU
10 PORTIONS
Ingredients
Veal 1 kg
Cooked ham 10 slices
Swiss cheese 10 slices
Flour 50 g
Eggs 3
White breadcrumbs 150 g
Oil 125 ml
Butter 150 g
Lemon 1
Jus Lie 125 ml
Salt
Pepper
Method
1. Cut the veal across the grain into 20 slices.
2. Beat out using a cutlet bat into escalopes 3mm thick.
3. On 10 of the escalopes lay a slice of ham and a slice of cheese.
4. Cover with the remaining escalopes of veal and press firmly together.
5. Season and pass through flour, egg wash and breadcrumbs.
6. Heat the oil in a shallow pan and fry the escalopes until cooked and golden brown on both sides.
7. Drain well and serve masked with nut brown butter and surrounded with jus lie.
4. ESCALOPES OF VEAL HOSTEIN
10 PORTIONS
Ingredients
Veal 1.5 kg
Flour 50 g
Eggs 13
White breadcrumbs 150 g
Oil 125 ml
Anchovy fillets 10
Salt
Pepper
Method
1. Cut the veal across the grain into 10 slices.
2. Beat out, using a cutlet bat into escalopes 5 mm thick.
3. Season the escalopes and pass them through flour, egg wash and breadcrumbs.
4. Shallow fry the escalopes on both sides until cooked and golden brown on both sides.
5. Drain and arrange on a warm dish. Garnish each escalope with a fried egg and strips of anchovy fillets.
5. ESCALOPES OF VEAL MILANISE
10 PORTIONS
Ingredients
Veal 1.5 kg
Flour 50 g
Eggs 3
White breadcrumbs 150 g
Oil 125 ml
Spaghetti Milanaise 5 portions
Jus lie 125 ml
Salt
Pepper
Method
1. Cut the veal across the grain, into 10 slices.
2. Beat out, using a cutlet bat into escalopes 5 mm thick.
3. Season the escalopes and pass them through flour, egg wash and breadcrumbs.
4. Heat the oil in a shallow pan and fry until cooked and golden brown on both sides.
5. Drain and serve on a warm dish and garnish with spaghetti Milanaise.
6. Surround with jus lie before serving.
6. ESCALOPE OF VEAL VIENNOISE
10 PORTIONS
Ingredients
Veal 1 kg
Flour 50 g
Eggs 4
White breadcrumbs 150 g
Anchovy fillets 10
Olives 5
Lemons 2
Oil 125 ml
Capers 25 g
Butter 100 g
Jus lie 125 ml
Salt
Pepper
Parsley (chopped)
Method
1. Cut the veal across the grain into 10 slices.
2. Beat out using a cutlet bat into escalopes 5 mm thick.
3. Season the escalopes and pass them through flour, egg wash and breadcrumbs.
4. Hard boil one egg, refresh and remove the shell.
5. Sieve the egg white and yolk separately.
6. Wrap the anchovy fillet around a slice of stoned olive.
7. Peel and remove all the pith from one lemon and cut it into 3 mm thick slices.
8. Decorate each slice of lemon with sieved white and yolk of egg and chopped parsley. Place the stuffed anchovy fillet in the centre.
9. Shallow fry the escalopes on both sides until cooked and a golden brown.
10. Drain and serve in a warm dish. Decorate with capers and mask with nut brown butter.
11. Surround the escalope with jus lie and place the Viennoise garnish on top of each escalope.
7. JAGER SCHNITZEL
10 PORTIONS
Ingredients
Veal 1.5 kg
Flour 50 g
Eggs 3
White breadcrumbs 150 g
Oil 125 ml
Jaeger sauce 500 ml
Salt
Pepper
Method
1. Cut the veal across the grain into 10 slices. Beat out using a cutlet bat into escalopes 5 mm thick.
2. Season the escalopes and pass them through flour, egg wash and breadcrumbs.
3. Shallow fry the escalopes on both sides until cooked and golden brown on both sides.
4. Drain, place on a warm dish and serve masked over with a little Jaeger sauce and the remainder served separately.
8. ZIGEUNER SCHNITZEL
10 PORTIONS
Ingredients
Veal 1.5 kg
Flour 50 g
Eggs 3
White breadcrumbs 150 g
Oil 125 ml
Zigeuner sauce 500 ml
Salt
Pepper
Method
1. Cut the veal across the grain into 10 slices. Beat out using a cutlet bat into escalopes 5 mm thick.
2. Season the escalopes and pass them through flour, egg wash and breadcrumbs. Shallow fry the escalopes on both sides until cooked and a golden brown on both sides.
3. Drain, place on a warm dish and serve masked over with a little Zigeuner sauce and the remainder served separately.

PASTRY COVERED
9. VEAL AND HAM PIE
10 PORTIONS
Ingredients
Raised pie paste 2 kg approx
Boneless veal 2.5 kg
Streaky bacon 500 g
Gammon or lean bacon 500 g
Aspic jelly 500 g
Leaf gelatine 10 leaves
Onion 100 g
Eggs 10
Parsley (chopped)
Salt
Method
1. Cut the veal into scallops and the gammon or lean bacon into slices. Season both with a little salt.
2. Peel the onions and cut the flesh into dice. Hard boil 7 of the eggs and prepare an egg wash with the remainder. Soak the leaf gelatine in a little water. Roll out two thirds of the pie paste into an oblong 5 mm thick and line a raised pie mould then place it on a baking sheet.
3. Line the paste with slices of streaky bacon overlapping the edge of the mould. Half fill the mould with alternating layers of veal and gammon or lean bacon. Sprinkle each layer with a little chopped parsley and onion.
4. When the pie is half full place the hard boiled eggs along the middle and continue to fill with the layers of veal and gammon until the mould is full.
5. Place the gelatine on the top and cover with the streaky bacon which is overlapping the edge of the mould.
6. Roll out the remainder of the paste and cover the top of the pie.
7. Using a pastry cutter, make a 15 mm diameter hole in the centre of the pie. Decorate the pie top.
8. Egg wash thoroughly and allow to stand for 30 minutes.
9. Bake in an oven at 220°C for 15 minutes, then reduce the heat to 180°C and continue baking for 2½ hours.
10. Remove from the oven, allow to cool slightly then fill with aspic jelly. When completely cold, top up with aspic jelly and refrigerate.
Notes:
1. If a raised pie mould is not available, any tin of suitable shape and size may be used. This will need to be greased and lined with greaseproof paper before lining with paste to ensure easy removal of the cooked pie from the mould.
2. Veal and ham pie may also be prepared and cooked in earthenware or fireproof glass dishes.
ROAST
10. ROAST STUFFED VEAL
10 PORTIONS
Ingredients
Shoulder of veal sizes can vary, allow 200 g bone in, per portion.
Parsley and Thyme Stuffing 500 g
Oil 25 ml
Carrots 100 g
Onions 100 g
Veal stock 500 ml
Cornflour 10 g
Salt
Pepper
Method
1. Remove the bone from the shoulder and weigh the meat.
2. Season the meat and place the stuffing in the centre.
3. Roll up the shoulder and tie it with single strings. Peel the carrots and onions slice them and then place in a roasting tray.
4. Lay the prepared shoulder on top and brush with oil.
5. Place in an oven at 220°C for 15 minutes.
6. Reduce the heat to 180°C and continue to cook basting occasionally. Allow one hour cooking time per kilogram of weight. Remove the joint from the oven and keep hot.
7. Drain the fat from the roasting tray and make a roast gravy using the veal stock. Thicken with cornflour blended with a little cold stock.
8. Carve and serve with the thickened gravy.
Note: Loin of veal can also be stuffed and rolled then cooked in a similar manner.
SAUTE
11. SAUTE VEAL
10 PORTIONS
Ingredients
Veal (boneless) 1 kg
Onions 100 g
Tomatoes 200 g
Oil 50 ml
Flour 50 g
Brown stock 1 ltr
Bouquet garni 1 small
Tomato puree 15 ml
Salt
Pepper
Pilaff of rice 5 portions
Method
1. Cut the veal into 25 mm cubes.
2. Peel the onions and dice the flesh.
3. Blanch, the tomatoes, remove the skin and seeds. Cut the flesh into small dice. Shallow fry the veal to a golden brown colour.
4. Add the onions and fry together for 2 minutes. Sprinkle with flour and place in an oven to colour.
5. Remove from the oven and mix in the flour. Add brown stock gradually to form a smooth sauce.
6. Bring to the boil, add the tomato puree, diced tomato, bouquet garni and seasoning. Cover with a lid and simmer until tender.
7. Remove the bouquet garni, skim off any grease, adjust the seasoning and serve with a border of pilaff or rice.
STEW
12. BLANQUETTE OF VEAL
10 PORTIONS
Ingredients
Veal (boneless) 1 kg
Veal stock 1 ltr
Carrots 100 g
Bouquet garni 1 small
Butter onions 200 g
Margarine 100 g
Flour 100 g
Button mushrooms 100 g
Lemon 1
Butter 10 g
Eggs 2
Cream 75 ml
Parsley (chopped)
Salt
Pepper
Method
1. Cut the veal into 15 mm dice. Separate the egg yolks from the whites.
2. Place the veal in saucepan, cover it with cold water, bring to the boil and blanch for 5 minutes. Refresh and drain. Place the meat in a clean saucepan cover with the stock, bring to the boil and skim.
3. Peel the carrots and add them whole. Add seasoning and the bouquet garni. Simmer for 10 minutes, peel and add the button onions and continue to simmer until the veal and onions are cooked.
4. Strain off the cooking liquor, keep the veal and onions warm.
5. Make a white roux with the margarine and flour and gradually add the cooking liquor to make a smooth sauce. Simmer for 30 minutes then adjust the seasoning.
6. Wash the mushrooms and cut them into scallops. Place them in a saucepan with lemon juice, seasoning, butter and a little water. Bring to the boil and simmer for 5 minutes.
7. Remove the carrots and bouquet garni from the veal, add the sauce and mushrooms and bring to the boil.
8. Mix the egg yolks and cream together, add a little of the sauce to bring to a moderate temperature, then add the liaison to the sauce. Do not allow the sauce to boil after this stage or it will curdle.
9. Serve in a warm dish decorated with chopped parsley.
13. FRICASSE OF VEAL
10 PORTIONS
Ingredients
Veal (boneless) 1 kg
Margarine 100 g
Flour 100 g
Veal stock 1.5 ltr
Bouquet garni 1 small
Button onions 200 g
Button mushrooms 100 g
Lemon 1
Butter 10 g
Eggs 2
Cream 75 ml
Croutons 10
Salt
Pepper
Parsley (chopped)
Method
1. Cut the veal into 25 mm dice and season. Separate the egg yolks from the whites. Melt the margarine in a saucepan, add the veal and cook lightly without colouring. Remove the veal from the pan.
2. Add flour to the saucepan and cook it to a sandy texture. Pour in the stock gradually and mix to a smooth sauce. Put the veal into the sauce, add the bouquet garni and simmer for 30 minutes then add the onions and continue to simmer until the veal and onions are tender.
3. Wash the mushrooms and cut them into scallops. Put them in a saucepan with lemon juice, seasoning, butter and a little water. Bring to the boil and simmer for 5 minutes.
4. Drain the veal and onions from the sauce and keep warm. Strain and reduce the sauce until it coats the back of a spoon.
5. Mix the egg yolks and cream together, add a little of the sauce to bring to a moderate temperature then add the liaison to the sauce. Do not allow the sauce to boil after this stage or it will curdle.
6. Return the veal, mushrooms and onions to the sauce and serve in a warm dish decorated with heart shaped croutons dipped in chopped parsley.
14. VEAL GOULASH
10 PORTIONS
Ingredients
Veal (boneless) 1 kg
Garlic 1 clove
Onions 200 g
Flour 25 g
Paprika 25 g
Tomato puree 25 ml
Brown stock 650 ml
Potatoes 300 g
Tomatoes 200 g
Parsley
Salt
Method
1. Cut the veal into 25 mm dice. Peel and crush the garlic and peel the onions and cut the flesh into fine dice.