Côte de Veau Pojarski

Name: Côte de Veau Pojarski (Ground-veal Cutlets)
Cuisine: France
Ingredients: 3 tablespoons vegetable oil; Salt and pepper to season; ¼ cup white wine or vermouth; ½ teaspoon sugar; ½ cup Madeira; 1 cup sliced mushrooms; ⅛ pound butter; ¼ cup Madeira; Chunk of butter; Flour; ½ cup crème fraîche, or sour cream; ⅛ teaspoon pepper; ½ cup crème fraîche, or whipping cream; 2 pounds veal, ground twice; 1 teaspoon salt; Minced parsley

Ground-veal Cutlets

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 pounds veal, ground twice
1 teaspoon salt
⅛ teaspoon

Europe
France
Main course
Mediterranean

Method

Have all fat and tendons removed from veal before it is ground. If you have an electric meat grinder, grind the meat yourself.
Put veal, salt, pepper, and crème into large mixer bowl. Blend ingredients together. Remove beaters and use a wooden spoon to mash the ingredients against the side of the bowl and to make a thick paste of the veal and crème.