Noix de Veau aux Fruits

A delicate dish of veal and fruit, Noix de Veau aux Fruits (nwah d’ voh oh froo-wee) is attractive and simply delicious.

Serve this dish with creamed potatoes and broccoli.

3 lb. noix de veau (trimmed topside of veal)

1 teaspoon salt

2 teaspoon black pepper

1 tablespoon chopped fresh chives

2 tablespoon chopped fresh sage

1 oz. butter

4 oz. streaky bacon, diced

4 tablespoons Cognac

6 fl. oz. chicken stock

2 medium-sized apples, cored and thinly sliced

2 medium-sized oranges, thinly sliced

8 oz. grapes, peeled and seeded

4 fl. oz. dry white wine

1 tablespoon beurre manie

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Rub the veal all over with the salt, pepper, chives and sage. Set aside.

In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the bacon and fry, stirring frequently, for 5 minutes, or until the bacon is crisp and has rendered most of its fat.

With a slotted spoon transfer the bacon to a plate and keep warm.

Place the veal in the casserole and cook, turning frequently, for 6 to 8 minutes, or until the meat is brown all over.

Pour in the Cognac and the chicken stock and bring to the boil. Add the diced bacon, cover the casserole and transfer it to the centre of the oven. Braise for 1 hour.

Remove the casserole from the oven and add the apples, oranges and grapes. Return the casserole to the oven and braise for a further 30 minutes, or until the veal is cooked and the apples are tender. Remove the casserole from the oven.

Using two large forks, transfer the veal to a warmed serving dish. With a slotted spoon, transfer the bacon and fruit to the dish. Set aside and keep hot while you prepare the sauce.

Place the casserole over high heat and add the wine. Bring the contents of the casserole to the boil and boil for 3 to 5 minutes or until the liquid has reduced by about one-third. Stir in the beurre manie a little at a time. Cook the sauce, stirring constantly, for a further 3 minutes, or until it is smooth and thick.

Remove the pan from the heat and strain the sauce into a warmed sauceboat. Serve immediately.

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