This tasty dish of veal in a gherkin and sour cream sauce makes an economical dish for a family supper. Serve it with boiled new potatoes and sauerkraut.
1 veal knuckle, sawn into
1 large onion
2 carrots, scraped large bouquet garni, consisting of
8 parsley sprigs,
2 thyme sprays and
2 bay leaves tied together
1 teaspoon salt
2 oz. butter
1 small onion, finely chopped
2 oz. flour
8 gherkins, thinly sliced
2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons sour cream
Put the knuckle, onion, carrots, bouquet garni, peppercorns and salt in a large saucepan. Pour in enough water just to cover the knuckle.
Place the pan over high heat and bring the water to the boil. Reduce the heat to low, cover the pan and simmer for 1 hour, or until the meat is tender.
Remove the pan from the heat and lift out the knuckle. Strain the cooking liquid into a mixing bowl and set it aside.
With a sharp knife, remove the meat from the knuckle and cut it into thin strips. Discard the bones. Set the meat aside.
When the cooking liquid is cool, skim the fat off the surface with a metal spoon.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown.
With a wooden spoon, stir in the flour. Cook, stirring constantly, for 2 minutes.
Remove the pan from the heat and gradually add 1 pint of the cooking liquid, stirring constantly.
Return the pan to the heat and add the gherkins, salt and pepper. Bring to the boil, stirring constantly.
Reduce the heat to low and add the reserved meat. Simmer for 10 minutes, or until the meat is heated through.
Remove the pan from the heat and turn the mixture into a warmed serving dish. Spoon over the sour cream and serve at once.