Noisettes de Veau Villageoise

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take six or eight pieces of veal about threequarters of an inch thick, cut out of the whitest and tenderest part of the fillet of veal, cook them in butter for a few minutes, when they are nearly cooked pour over them a small glass of port wine and season them well; cover the pan and cook slowly; when the gravy has reduced by about one-third add a cup of cream and same quantity of veal stock. Cover again and cook slowly a little longer; see that it is well seasoned; then remove the noisettes and arrange them in a serving dish, leaving a space in the middle; pour the sauce over them, reducing it a little more if still too thin. Let the dish get cold and put in the middle a vegetable salad simply seasoned with oil and vinegar, to which you add a few chopped gherkins.