Name: Carré de Veau à l’Orientale (Braised Veal with Soubise)
Cuisine: France
Ingredients: 1 teaspoon salt; 3 large tomatoes; Salt and pepper to taste; 2 onions, minced; 3 mushrooms, diced; 1½ cups rice; 3 cups water; 2 cups milk; 2 tablespoons Madeira; 2 egg yolks; 6 tablespoons crème fraîche or whipping cream; 3 tablespoons olive oil; ⅛ pound butter; 1 tablespoon curry powder; 4 tablespoons flour; Grated Parmesan cheese; Chopped parsley; Cream; Dash of pepper; ½ teaspoon salt; ½ cup water; ¼ cup rice; Chunk of butter; 4 onions, sliced; 1 (4-pound) veal roast

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Carré de Veau à l’Orientale

Braised Veal with Soubise

Ingredients

Method

Become a Premium Member to access this recipe

Part of