Veal Shank in Sorrel Cream Sauce

Jarret de Veau à la Crème d’Oseille

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

The delicate, classical crème Germiny soup and the homely blanquette are first cousins; this recipe is, on the one hand, essentially that of a Germiny garnished with meat and, on the other, that of a blanquette enhanced by the presence of sorrel. It goes without saying that it is entirely different from both in effect. Little butter-stewed onions may be added as a garnish and fresh egg noodles are the perfect accompaniment; I sometimes cook a couple of handsful of freshly shelled peas with the noodles, toss the lot in butter after being drained, and consider the ensemble pretty spectacular.