Veal Cooked With Shallots
First - the picture accompanying this recipe is NOT the dish itself - I just wanted to explain what shallots are. They are referred to as "Spring Onions" in some countries and "Scallions" in other countries.
1kg veal fillet
1 small onion
2 sticks celery
1 1/4 cups stock
2 tablespoons butter
6 shallots or small pickling onions
yolks of 4 eggs
1/2 teaspoon salt
1 teaspoon chopped parsley
juice of 1 lemon
5 tablespoons cream
mashed potatoes and green beans
Slice veal and place in saucepan with stock.
Simmer for an hour.
Add vegetables, pre-cooked.
Lift out meat, drain.
Heat butter, fry shallots - but do not brown.
Add stock and yolks and stir gently.
Add salt, pepper, parsley, lemon juice and cream.
Return fillets to saucepan and reheat.
Serve on hot dish with mashed potatoes and green beans.
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