Longe de Veau Basquaise

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 a fine piece of veal, preferably in the fillet or ribs, boned and well trimmed. Put it in a cocotte on a bed of carrots and onions cut in slices, pieces of bacon, bouquet, a glass of dry white wine, a little water, a small piece of butter, salt and pepper, also a calf’s foot and the bones you have removed. Cook on a moderate fire, basting often. It can also be cooked in a fireproof dish in a moderate oven, if preferred.

When cooked, remove the veal and put it aside. Pass the gravy through a strainer and see that no fat is left. Meanwhile take four or five fresh sweet green peppers, remove the skin and cut them in slices; take two aubergines, treat them in the same way and cook all these in olive oil very slowly, keeping the ones separate from the others. Cook also slowly in oil a few tomatoes cut in pieces, skin and seeds removed.

Cut the veal in slices, dispose these in a flat serving dish, with aubergines, tomatoes and peppers all round and pour over the gravy, which, when cold, will be jellified.