Cold Loin of Veal with Basil Sauce

Name: Cold Loin of Veal with Basil Sauce (Longe de veau froide au basilic)
Cuisine: Swiss
Ingredients: 500 g (1 lb, 2 oz) loin of veal in one piece, bone and excess fat removed; 100 g (4 oz) carrots, peeled and diced; 50 g (2 oz) celeriac, peeled and diced; 1 clove of garlic, unpeeled; 1 small bay leaf; ½ clove; 425 ml (¾ pt) white veal stock; 100 g (4 oz) tomatoes, skinned, seeded and diced; 10 ml (2 tsp) freshly cut basil; 15 ml (1 tbsp) freshly chopped parsley; 150 g (5 oz) fromage blanc; juice of ½ lemon; 100 g (4 oz) onions, peeled and cut in half; salt and freshly ground pepper; salt and freshly ground pepper

Longe de veau froide au basilic

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Turkey or breast of chicken can be prepared in this way as well. The sauce may be enhanced with small cubes of red pepper.

Ingredients

500 g (1 lb, 2 oz) loin of veal in one piece, bone and excess fat removed

Europe
Switzerland
France
Main course
Gluten-free

Method

Simmer the meat in a non-stick pan together with the carrots, celeriac, garlic clove, bay leaf, clove, onions and veal stock, seasoned with salt and pepper, for 30 minutes until just cooked.
Allow to cool in the stock.
Reduce 200ml (7 fl. oz) of the stock to half its volume and put to one side for the sauce.
Put half of the basil with all the