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.