Kalve Soubise (kahl-vay soo-bees) is especially good served with Epinards au Gratin.
2 oz. butter
1 large onion, finely chopped
3 tablespoons flour
10 fl. oz. chicken or veal stock
½ teaspoon salt
½ teaspoon white pepper
4 fl. oz. double cream
1 lb. leftover roast veal, cut into thin slices
First make the sauce. In a medium-sized saucepan, melt half of the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasion-ally, for 5 to 7 minutes, or until it is soft and translucent but not brown.
With a wooden spoon stir in the flour and cook for 30 seconds, stirring constantly. Remove the pan from the heat and gradually add the stock, stirring constantly. Return the pan to the heat and bring the sauce to the boil. Add the salt and pepper and reduce the heat to low. Cover the pan and cook, stirring occasionally, for 15 minutes. Uncover the pan and stir in the cream. Cook for a further 2 minutes. Do not allow the sauce to boil.
Meanwhile, in a large frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the veal and cook for 2 minutes on each side or until the veal is hot. Remove the pan from the heat and transfer the veal to a warmed serving dish. Pour the sauce over the veal and serve immediately.