A delicious dish of veal marinated in lemon juice and cooked in a superb sauce. Serve Veal with Parsley Sauce with salad for a delightful meal.
2 lb. fillet of veal, cut into J-inch cubes juice of
1 tablespoon white wine vinegar
12 parsley sprigs
2 teaspoons grated lemon rind
2 tablespoons vegetable oil
2 tablespoons flour
16 fl. oz. milk bouquet garni, consisting of
4 parsley sprigs, 1 thyme spray and
1 bay leaf tied together
1 mace blade
6 black peppercorns
1 small strip of orange rind
1 tablespoon butter
1 teaspoons soft brown sugar
2 tablespoons chopped fresh parsley
12 lb. Duchess Potato puree
1 egg yolk, lightly beaten with
1 tablespoon water
½ cup fresh white breadcrumbs
4 lean bacon slices
Place the veal cubes, lemon juice, vinegar, 4 parsley sprigs and lemon rind in a medium-sized mixing bowl. Using a spoon, loss the mixture until the meat is coated with the flavourings. Set aside, stirring occasionally, for 1 hour.
Using a slotted spoon, transfer the meat to a plate. Strain the marinade and reserve it. Discard the flavourings.
In a large deep frying-pan, heat the oil over moderate heat. When the oil is hot, add the veal cubes, a few at a time, and fry, turning frequently, for 8 to 10 min-utes or until they are lightly browned all over. Using a slotted spoon, transfer the veal to a plate and keep warm. Remove the pan from the heat.
Stir the flour into the juices in the frying-pan and mix to make a smooth paste. Gradually add the milk, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is smooth. Add the bouquet garni, the remaining parsley sprigs, the mace blade, peppercorns and orange rind. Reduce the heat to low and simmer the sauce for 30 minutes or until it has reduced by about one-third of its original quantity.
Meanwhile, in a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the sugar and cook, stirring constantly, until the sugar has melted and caramelized. Add about a quarter of the white sauce to the frying-pan and stir well to mix. Remove the frying-pan from the heat and pour the sauce mixture into the pan containing the remaining sauce, scraping the bottom of the frying-pan to remove the sediment. Cook the sauce, stirring constantly, for a further 3 minutes. Remove the pan from the heat. Using the back of a wooden spoon, rub the sauce through a fine wire strainer into a medium-sized mixing bowl. Discard the contents of the strainer.
Rinse the large frying-pan and wipe it
Beer, white wine or even Champagne would all be appropriate to serve with Veal, Oyster and Bacon Pie. dry. Return the sauce to the pan, add the veal cubes, the reserved marinade and the chopped parsley. Place the pan over moderately low heat, cover and simmer the mixture for 40 to 50 minutes or until the meat is tender when pierced with the point of a sharp knife.
Meanwhile, fill a large forcing bag, fitted with a J-inch star nozzle, with the Duchess potato puree and pipe a decor- ative border around the edge of a flame-proof dish. Using a pastry brush, brush the potato with the egg yolk mixture. Set aside.
To make the garnish, preheat the grill to hot. Place the bacon slices on a wooden board and cut them in half. Using the blunt edge of a knife, stretch and flatten the bacon pieces. Roll up the bacon pieces Swiss roll style. Place the bacon rolls on the grill pan. Grill the bacon rolls for 6 to 8 minutes, turning once, or until they are golden brown and crisp.
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Remove the frying-pan from the heat and pour the sauce and veal mixture inside the potato border. Scatter over the breadcrumbs and place the dish under the grill and grill for 3 to 4 minutes or until the breadcrumbs and the potatoes are lightly browned. Remove the dish from under the heat.
Garnish the dish with the bacon rolls and serve immediately.