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Source: The Art of French Cooking |
Total Carbohydrates: 3 per serving Servings: 4 |
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Roast Veal with Herbs |
Prep/Cook Time: 3 hours 30 mins |
2 1/2 lb Boneless veal roast -- 1.25gr
1 tsp Chopped parsley
2 tsp Chopped scallions
2 tsp Chopped onion
1/2 tsp Thyme
1 Bay leaf -- crushed
4 Mushrooms -- chopped (not peeled)
3 tbsp Salad oil
1/2 tsp Salt
1/4 tsp Pepper
1 pinch Grated nutmeg
1 tbsp Vinegar
1 tbsp Butter
1 tbsp Flour
1. In deep bowl, combine parsley,
scallion, onion, thyme, bay leaf, mushrooms, oil, salt, pepper, and nutmeg. Add
veal.
2. Let stand for 3 hours, turning occasionally.
3. Place veal on aluminum foil. Pour herb mixture over meat and wrap foil carefully.
4. Cook in oven at
350°F-180°C for 1 1/2 hours, or until meat is tender.
Unwrap. Scrape off herbs and reserve for further use. Cut meat into thin
slices. Place slices on heated serving dish and keep warm.
5. In small saucepan, combine herbs,
juice from roast, and vinegar. Work butter and flour to a smooth paste and add
to the pan. Cook for 5 minutes. Serve sauce in sauceboat.
Per Serving (excluding unknown items): 539 Calories; 32g Fat (55.5% calories
from fat); 56g Protein; 3g Carbohydrate; trace Dietary Fiber; 240mg
Cholesterol; 530mg Sodium. Exchanges: 0 Grain(Starch);
7 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.